The vegetarian bean salad is a great light and tasty alternative to any meat dish.
Very substantial but fresh, if you don’t want to use dried beans, you can always choose canned ones, which are very good, just pay attention to the quality.
I also recommend, when I choose them, I always look for those in glass jars that have superior quality, so I can do without dried ones; otherwise, I prefer dried ones because knowing what I’ve bought, I know what I’ll find on the table.
With a few seasonal ingredients, you’ll have a rich salad to take to the beach, the office, or simply to enjoy in the evening.
Did you know that beans are very rich in complex carbohydrates, the good ones, and help lower cholesterol levels?
DID YOU KNOW:
Up here, where the magnifying glass is, click on “SEARCH”🔎, you can write the ingredient that you find when you open the refrigerator or your pantry, and you’ll have access to hundreds of recipes with the ingredient you chose.
YOU WILL BE AMAZED.
Curious? let’s go together to discover right after the photo, as always, how to prepare the vegetarian bean salad!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the vegetarian bean salad
- 7 oz dried borlotti beans (or canned (14 oz))
- 1 cup cherry tomatoes
- 1/3 cup celery
- 1.5 oz red onion
- 3 tbsps extra virgin olive oil
- 2 tbsps balsamic vinegar
- 2 pinches salt
- 1 stem basil
- 1 carrot
- 1 cucumber
Preparation of the vegetarian bean salad
If using dried beans, prepare the vegetarian bean salad by soaking them the night before.
The next morning, rinse them and cook them for the time indicated on the package, then cool them under cold running water.
Place the beans in a salad bowl and season with salt and EVO oil.
Remove the strings from the celery and slice it thinly, then add it to the beans.
Thinly slice the onion and if using carrots, peel and cut them into very thin slices.
Cut the cherry tomatoes into halves or quarters and tear the basil leaves.
Mix everything in the salad bowl, season with salt, and add balsamic vinegar.
Cover the salad bowl and place in the refrigerator to marinate for at least 30 minutes before serving and…
ENJOY YOUR MEAL
How to store the vegetarian bean salad
You can store the bean salad for 2 days in the refrigerator in a tightly sealed container.
Other recipes
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