Corona bean salad with tomatoes and celery. A healthy and light dish that can be served as an appetizer or vegetarian main course.
A simple, quick, and very fresh recipe.
This is a light, vegetarian, and vegan salad recipe, gluten-free and lactose-free, so it’s suitable for everyone. After all, healthy food isn’t just good for dieting, it’s always good!
I used dried corona beans that I cooked, but canned beans, whether cannellini, borlotti, or even large white beans, are also fine.
Anyway, remember that when using canned beans, it’s always good to drain and rinse them well.
The Tropea onion soaked in vinegar made it more digestible and less aggressive in the mouth, making all the flavors delicious.
Then add fresh vegetables, seasoned with good olive oil, salt, and pepper.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 224.50 (Kcal)
- Carbohydrates 26.89 (g) of which sugars 8.27 (g)
- Proteins 8.61 (g)
- Fat 10.00 (g) of which saturated 1.43 (g)of which unsaturated 0.20 (g)
- Fibers 6.55 (g)
- Sodium 794.35 (mg)
Indicative values for a portion of 170 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 Corona Bean Salad
- 10.5 oz dried beans (corona or large white beans, alternatively canned precooked)
- 10.5 oz cherry tomatoes
- 3 stalks celery
- 1 Tropea red onion
- to taste extra virgin olive oil
- salt
- pepper
- 1 bunch parsley
- 1 lemon (optional)
Tools
- Pressure Cookers
- Baking Dish
- Colander
Steps for Corona Bean Salad
After rinsing them under cold running water to remove any impurities, place the beans in a large bowl and cover them with room temperature water.
The recommendation is to soak the beans for at least 12 hours, making sure to change the water at least twice during this time.
The ratio is 1:4, so 1200 ml of water for 300 g of beans.
To facilitate the softening process of the beans, you can add a pinch of baking soda to the water, which helps break down the fibers in the legumes.
Once soaking is complete, rinse the beans and drain them; they are ready to be cooked.
Place the required amount of beans in the pressure cooker and cover with clean water.
After 30 minutes of cooking, remove from the heat.
Wait for the steam to be completely released from the pot before opening the lid.
At that point, and only when there is no more air inside the pot, remove the lid.
The corona beans are ready for use as you desire.
(If you don’t have a pressure cooker, use a regular pot, but cooking times will be much longer).
“If you don’t have time, canned beans are also fine; just drain them from their canning liquid.”
Prepare the onion: Peel the onions (red or white). I used Tropea, which I find much sweeter and less strong.
Slice it into rings, not too thick.
Place the onion in a plate and cover it with red or white wine vinegar. Balsamic is also fine, but it’s less strong than the first two.
Let the onion marinate in the vinegar for about 15-20 minutes.
Wash the cherry tomatoes and celery stalks well.
Chop the tomatoes and celery, place them in a salad bowl with chopped parsley, cooled beans, a pinch of salt, and olive oil. Mix.
Finally, drain the onion and add it to the salad.
If you like, add a bit of vinegar or a nice squeeze of lemon.
Enjoy your meal.
Advice
For this recipe, I used dried white corona beans. But canned ones are also fine.
Pre-cooked legumes are often demonized, but they shouldn’t be avoided because they’re not harmful. Compared to fresh ones, they have a lower protein content lost during preparation, but they essentially retain the same nutritional values as fresh ones.
Before using them, it’s advisable to rinse them from the liquid, even if it’s water, it’s not very fresh. The important thing is to always choose quality products.
For the dressing, there are many variations, and we can use the ingredients we love most.
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FAQ (Questions and Answers)
Do I have to add the onion?
No.
