White bean salad recipe

White Bean Salad recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This white bean salad recipe is a refreshing and nutritious dish that is perfect for summer picnics or as a light lunch option. Made with tender white beans, fresh vegetables, and a tangy vinaigrette dressing, this salad is bursting with flavor and texture. It is also incredibly easy to make and can be customized with your favorite ingredients. Whether you're a vegetarian or simply looking for a healthy and delicious meal, this white bean salad recipe is sure to satisfy your taste buds.

Keywords: white bean salad, recipe, refreshing, nutritious, summer

White bean salad recipe details

White bean salad recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

To garnish:

1 large can(s) white beans, 400g drained weight

2 clove(s) garlic

1 small onion

2 spring onions

1 bunch(es) Italian parsley

2 tomatoes

2 green pointed peppers

salt and pepper, to taste

100 ml olive oil, cold-pressed

150 g tahini paste

1 lemon, juiced

1 tsp sumac

paprika powder, to taste

2 hard boiled eggs

12 black olives

Instructions

1.Drain the white beans.
2. Cut the onion and the garlic in slices.
3. Cut the spring onion into rings. Chop the parsley.
4. Put the vegetables into a bowl and mix well.
5. Add halve of the beans into the bowl. Peel and dice the tomatoes, seed and dice the pointed pepper and add all to the beans.
6. Place the remaining beans with salt, 1 tablespoon of oil, the Tahini paste and the lemon juice into a blender and process until smooth.
7. Spoon the purée over the salad.
8. Mix the remaining oil with the sumac and season with pepper and paprika powder. Pour over the salad.
9. Quarter the eggs and serve the salad garnished with eggs and olives.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a