Light and to be enjoyed cold, the bean salad with zucchini flowers and anchovy sauce is a delicious, nutritious, completely vegetarian dish. It is an extremely easy dish, requires no cooking (if using pre-cooked beans, perhaps leftover from previous preparations), contains no gluten or lactose, can be customized from time to time based on what we already have in the fridge, and can be prepared in advance. The anchovy sauce of Cetara, one of the fundamental ingredients of this recipe, is a preparation with a very intense fish aroma and flavor, which, in the right quantities, characterizes dishes with its sea-like taste. The bean salad with zucchini flowers and anchovy sauce is also perfect for both lunch and dinner and as a takeaway lunch.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs cooked white beans (unsalted)
- 6 zucchini flowers
- 6 cherry tomatoes
- 1 cucumber
- 1/2 fresh scallion
- 1 tbsp anchovy sauce
- 2 tbsps extra virgin olive oil
- to taste lemon juice and zest
Steps
Due to the strong saltiness of the anchovy sauce, I recommend using unsalted cooked beans and seasoning the salad with only one tablespoon of sauce. You can, if desired, add a little more anchovy sauce, but do so sparingly to avoid ending up with an overly salty dish.
Wash the salad tomatoes and cut them into pieces. Also wash the cucumber, peel it, and cut it into pieces as well.
Drain the beans from the cooking liquid, transfer them to a large bowl.
Finely chop half of the scallion.
Season the beans with all the ingredients, add one or two tablespoons of lemon juice (depending on taste), a little finely grated lemon zest, and mix well.
You can serve the bean salad with zucchini flowers and anchovy sauce immediately or store it in the fridge to enhance the flavors further.
Idea: Scent the bean salad with zucchini flowers and anchovy sauce with a pinch of oregano and chopped celery stalk.
