Summer is officially over. The temperatures of this weekend together with an incessant rain also make it clear to us. With this panorama, we begin to crave hot and more forceful dishes than those that have starred at our table during the summer. And this warm white bean salad, potato and carrot seem perfect for this transition.
Legume salads seem like a fantastic alternative to include this group of foods in our diet. If we use, as in this case, canned cooked vegetables are prepared very quickly. We could define it as fast food, but also healthy.
Having you cook potatoes, carrots and some vegetables is common at home. They seem like a great resource to be able to prepare a meal or a dinner from scratch. One like the one we propose today and that we have served warm to counteract the low temperatures outside (15ºC). Do you dare to prepare it?
The recipe (for two)
- 1 jar (570g) of cooked beans
- 1 can of natural tuna
- Small potatoes 4
- Carrots 4
- Extra virgin olive oil
- Sal Island
- Pepper
- Hot paprika
- In a saucepan with water we cook the potatoes until tender.
- In another, we do the same with peeled carrots.
- Meanwhile, we dump the content of the bean pot over a colander and wash under running cold water in order to remove excess salt. Once drained, we put them in a bowl or salad bowl.
- Then add the flaked tuna and we mix.
- When potatoes and carrots are cooked, cut the carrots into strips and peel and we cut into pieces the potatoes to incorporate them into the salad.
- We water with a drizzle of olive oil, season, add a little paprika and mix.
- We serve the warm white bean, potato and carrot salad.