Bean salad is a dish I often use during the summer because it’s quick, can be prepared in advance, and is not too heavy, even though they are legumes.
A fresh dish that you can prepare, put in the fridge, and enjoy after returning from the beach with a light second course.
You can use borlotti beans, or cannellini or Spanish beans, the result will be excellent.
Just make sure to soak the beans the night before and cook them the following morning. Once prepared, just put them in the fridge and consume them within 5-6 days… they keep fairly well.
Do you like eating them this way? Try it and let me know!
If you make this recipe or others from my blog, send me a photo and I’ll post it on my FB page if you like.
approx. 800 kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Bean Salad
- 7 oz Dried cannellini, borlotti, or Spanish beans weighed raw
- 1 1/2 onion
- to taste Extra virgin olive oil
- to taste Salt
Preparation of Bean Salad
The night before, soak the beans in water for 8-10 hours.
The next morning, after 8-10 hours, wash and drain the beans and cook them covered with water… they will be cooked when cutting them with a fork or knife they are soft but not mushy.
Once cooked, drain them well for 15-20 minutes in a colander, then place them in a bowl covered with white vinegar for 15-20 minutes.
After time has passed, drain them well for at least 30 minutes, then season with olive oil, salt, and sliced onion, and place them in the fridge for at least 1 hour before serving.
