Side Dish: White Broad Bean Salad

5 from 1 vote
Course Dinner
Cuisine European
Servings 4 people
Calories 100 kcal


  • 1 can Beans white ripe preserve cooked drained
  • 1 small Onion
  • 4 tbsp Chopped parsley until smooth
  • 1 Red canned sweet peppers, drained
  • Extra virgin olive oil
  • Herb vinegar
  • 1 tbsp Savory spice
  • Lemon zest
  • Lemon juice
  • 1 tbsp Sweet paprika
  • 1 tsp Thyme
  • Black pepper from the mill
  • 1 pinch Sugar
  • 1 pinch Chili powder


  • Put the beans in a bowl. Peel the onion, quarter it and cut it into fine strips, sprinkle with a tablespoon of salt in a small bowl and knead until soft by hand. Pour half a cup of water over it and wash out the salt. Squeeze out the onion strips by hand and collect the juice.
  • Dice the bell pepper and add to the beans with the parsley. From the oil, vinegar, squeezed out onion juice and the remaining ingredients, possibly. Beat some more water into a spicy marinade and mix everything together. The salad should have a few hours to steep and should be served at room temperature.


Serving: 100gCalories: 100kcalCarbohydrates: 15.2gProtein: 4.5gFat: 2.1g
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Written by John Myers

Professional Chef with 25 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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