John Myers
Side Dish: Quick Chip: White Broad Bean Salad
The perfect side dish: quick chip: white broad bean salad recipe with a picture and simple step-by-step instructions.
- 1 Can Beans white ripe preserve cooked drained
- 1 kl. 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 Msp 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.
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