Bean salad
30 min
Salads are great any time of the year, but especially in summer since they are refreshing and full of nutrients. This tasty bean salad is a light meal or a good addition to any buffet table. Topped with salty cheese and containing bags of flavour, this salad is easy to make and perfect as a main course or a side.
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Instructions
Marinade
Bean salad
Bean salad
Does bean salad need to be refrigerated?
The salad should be refrigerated to ensure safety as well as extend the quality. Store in an airtight container and if kept cool, the salad should last as long as five days. As always, make sure to keep the dressing separate.
What do you serve with bean salad?
Grilled meats like chicken or steak are an ideal match for the salad if you’re looking to turn it into a fuller main meal. Vegetarian options that also help bulk it up and combine well with the flavours are classic baked potatoes or oven roasted corn – with a hint of butter or oil of course!
Do you soak beans on the counter or in the fridge?
If the beans you’re using need to be soaked, then doing so at room temperature is the best option. Soaking the beans in the refrigerator can actually cause them to spoil , so the counter is your smartest option.
What if I forgot to soak my beans overnight?
Soaking beans for eight hours overnight is the most straightforward way to unlock their flavour while maintaining their texture, but there is an alternative if you find yourself in a hurry. Rinse your beans, cover in water and bring to a boil over a high heat before cooking for five minutes. After removing from the heat, allow the beans to soak in the water for an hour before rinsing again, and you can now use them as desired.
Ingredients
Marinade
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White wine vinegar
|
1 tbsp |
|---|---|
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Sea salt
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1 pinch |
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Freshly ground pepper
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|
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Olive oil
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3 tbsp |
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Fresh basil
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1 tbsp |
Bean salad
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Frozen haricot beans
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300 g |
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Mixed beans
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240 g |
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Red and yellow cherry tomatoes
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100 g |
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Small red onions
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2 |
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White cheese cubes (or feta cheese equivalent)
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200 g |
For serving
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Fresh basil leaves
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Bean there, done that: dressings and toppings
Vinegar-based dressings are the perfect pairing for the beans in the salad. Try combining apple cider vinegar with some oil and pepper to deliver a combination of sweet and slightly bitter notes. For a warmer flavour that will quickly wake your tastebuds up, combine lemon juice, minced garlic, oil and Dijon mustard then drizzle over to taste.
When it comes to toppings, anything crunchy is a certain hit. From toasted cashews, to pumpkin seeds, bread croutons or sliced radishes – the texture contrast is a satisfying finishing touch for the dish.
