John Myers
Salads: Bean Salad
The perfect salads: bean salad recipe with a picture and simple step-by-step instructions.
- For the salad:
- 1 large can Beans white ripe canned
- 1 large can Kidney beans
- 3 small Fresh shallots
- 0,5 Cucumber
- 250 g Roma cherry tomatoes
- For the dressing:
- 3 tbsp Extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tbsp Bianco balsamic vinegar
- 0,5 Fresh lime
- Sea salt from the mill
- 0,25 tsp Savory
- 0,5 tsp Chimichurri
- Tellicherry pepper
- The fresh herbs:
- 1 branch Tarragon
- 1 branch Lovage fresh
- 1 bunch Chives fresh
- I needed a quick salad with our smoked pork roast. I still had cucumber, cherry tomatoes and in my garden I can already pick some herbs. The beans came from the supply.
- Pour the beans over a sieve and rinse them carefully with cold water, otherwise it will foam terribly. Put the beans in a bowl. Peel and finely dice the shallots, add to the beans. Peel, core and dice the cucumber, also add to the beans in the bowl.
- Rinse the tomatoes and add them whole to the bowl. For the dressing, squeeze the lime (there was still left over from the rhubarb) and put all the ingredients together with 3 tablespoons of water in a shaker, shake well. Wash and finely chop the herbs.
- Be careful with lovage and tarragon, they are very flavorful. I usually use parsley and just a few leaves of lovage, but it’s still too small and I can’t cut it yet. Add the dressing and herbs to the salad and let it steep.
- Season again to taste and then serve. This salad will keep chilled for 2-3 days if the tomatoes are not cut. I wish you a good appetite.
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