Quick Bean Salad

2 servings

10 minutes

Quick bean salad is the embodiment of Mediterranean simplicity and flavor harmony. Its roots trace back to Mediterranean culinary traditions, where legumes have long been valued for their nutrition and rich flavors. The combination of white and red beans creates a soft texture complemented by the crunchy freshness of celery and the spiciness of red onion. The dressing made from apple cider vinegar, olive oil, and a hint of sweetness from sugar adds a refined sweet-sour note to the salad. Fresh herbs—parsley and rosemary—enhance its natural freshness. This salad is perfect as a light standalone dish or as a side to meat and fish. It can be served chilled to reveal all the flavor nuances and allow the ingredients to fully absorb the aromatic dressing.

Energy value per serving

• Calories: 477.1
• Proteins: 15.3g
• Fats: 20.8g
• Carbohydrates: 57.5g

Ingredients

• Olive oil: 2 tbsp
• Red onion: 0.5 pc
• Salt: to taste
• Canned white beans: 200 g
• Canned red beans: 200 g
• Celery stalk: 2 stem
• Parsley: 3 stem
• Fresh rosemary: 1 stem
• Apple cider vinegar: 2 tbsp
• Sugar: 2 tbsp
• Ground black pepper: to taste

Cooking steps

1. Cut the celery stalk into small pieces.

   Required ingredients:

   • Celery stalk: 2 stems

2. Chop the red onion and greens.

   Required ingredients:

   • Red onion: 0.5 piece
   • Parsley: 3 stems
   • Fresh rosemary: 1 stem

3. Mix these ingredients with both types of beans.

   Required ingredients:

   • Canned white beans: 200 g
   • Canned red beans: 200 g

4. In a separate bowl, whisk together vinegar, sugar, olive oil, salt, and pepper. Dress the salad with the resulting sauce.

   Required ingredients:

   • Apple cider vinegar: 2 tablespoons
   • Sugar: 2 tablespoons
   • Olive oil: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Put the salad in the fridge for a while so the beans can absorb the dressing.