The bean salad is an inviting dish that can be considered both a main course if large portions are made and an appetizer 😉
In summer, these unique dishes are ideal: fresh, light, and filling without being heavy.
These salads can be enriched with different ingredients, and they are always liked in any way they are prepared.
In this version, I have simply chosen borlotti beans.
During this period, borlotti beans can be found fresh, and when I went to the greengrocer, I bought some.
Dried beans can also be used, but in this case, remember to soak them in water the night before.
With fresh beans, I added cherry tomatoes and canned tuna.
If desired, olives and sliced mozzarella can be added to make the dish more appetizing.
Cooking the beans varies from 40 – 60 minutes depending on their size, so you will need to check as you go.
It can be prepared a few hours before serving, keeping it in the fridge until serving.
It’s suitable to prepare when you don’t feel like cooking: just a few ingredients, and you’re done 🙂
P.S.: I suggest you also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 163.55 (Kcal)
- Carbohydrates 16.35 (g) of which sugars 4.91 (g)
- Proteins 11.62 (g)
- Fat 5.62 (g) of which saturated 0.80 (g)of which unsaturated 0.13 (g)
- Fibers 5.99 (g)
- Sodium 370.63 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Bean Salad
- 12 oz fresh borlotti beans
- 4.2 oz canned tuna
- 1.25 cups cherry tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
Steps for Bean Salad
Shell the borlotti beans.
Take a pot filled with water, add the beans, and cook them for about 50 minutes or until tender. Check the cooking as you go.
Drain them and place them in a bowl, add the chopped cherry tomatoes and flaked tuna.
Season with olive oil and salt.
Mix and serve the bean salad immediately.
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