in Italy

Italian bean salad

updated

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Ingredients for 4 servings:

  • 2 can/n beans (425 ml each) thick Italian
  • 1 bunch of spring onions
  • 250 g cherry tomatoes
  • 2 onions
  • 2 garlic cloves
  • 1 tsp mustard, medium hot
  • 6 tbsp balsamic vinegar
  • 4 tbsp oil (basil oil)
  • 3 stalks of basil
  • 1 pinch(s) of sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pour the beans into a sieve, rinse with cold water, and drain well. Trim the spring onions and slice them into rings. Wash the tomatoes and halve them. Finely dice the onions. Mix everything well. For the vinaigrette, finely chop the garlic and mix with the mustard, vinegar, salt, pepper, sugar, and 75 ml of cold water. Whisk in the oil. Pour the vinaigrette over the salad, tear the basil leaves from the stems, and scatter over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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