With the arrival of heat, it is also time to modify the way food is cooked. In this way, we can keep eating healthy foods like legumes, but in a fresher and more palatable way. Like this bean salad that I bring you today, a refreshing and very healthy dish that you can prepare in a few minutes.
The special touch is this delicious salad is provided by the dressing, in this case I have used a reduction of Pedro Ximénez, a sweet wine typical of Andalusian lands. In any supermarket you can find a similar balsamic vinegar and will be perfect for your legume salads. You can serve this salad as a main dish, accompanied by a grilled fish you will have a healthy menu perfect for the whole family. Bon appetite!
Bean salad
Bean salad
Author Tony Torres
Kitchen: Spanish
Recipe type: Salads
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- A 500 g jar of cooked white beans
- 1 sweet red pepper
- A sweet onion
- 1 green pepper
- A can of sweet corn
- 1 bowl of cherry tomatoes
- Sal Island
- Extra virgin olive oil
- Pedro Ximenez balsamic vinegar reduction (or whatever you find in your supermarket)
Preparation
- First we are going to wash the beans well, put them in a colander and wash well under running cold water.
- While the beans drain the water, we are going to wash and chop the vegetables very well.
- Cut the onion, red pepper and green pepper into small cubes.
- Wash and cut the cherry tomatoes in half.
- We drain the water from the corn.
- We prepare the salad directly in the container in which we are going to serve it.
- First we put the beans.
- On top we place the cherry tomatoes, in the middle we put the corn and we also add the peppers and the onion.
- In a small bowl we put 4 tablespoons of olive oil and salt to taste and beat with a fork.
- Season the salad with the previous mixture and sprinkle with the balsamic vinegar to taste.
Notes
We can serve this salad cold or warm. You just have to keep it in the fridge if you want it to be fresh, or out of the fridge if you prefer it warm.