Salad with beans and ham
4 servings
60 minutes
Recipe author <a href="http://arborio.ru/">Alexey Onegin</a>
1
First of all, white beans should be soaked: most varieties need this to speed up and balance the cooking process, so beforehand soak the dried beans in water and leave them for at least four hours. After that, drain the old water, add enough new water, and cook on low heat - this will take about one and a half hours, and it's best to salt the beans at the very end.
- White beans: 0.5 jar
- Salt: to taste
2
While the beans are cooking, prepare the other salad ingredients. For this, in a separate pot filled with boiling salted water, boil the green beans for a few minutes (as a substitute, asparagus is acceptable), then drain the water and transfer the beans to a bowl of ice water — this will help them stay bright green. Cut the slightly cooled green beans into small pieces, and also slice the ham or other cured ham into thin strips, and halve or quarter the cherry tomatoes.
- Green beans: 1 g
- Hamon: 100 g
- Cherry tomatoes: 150 g
3
When the white beans are ready (be sure to taste them), drain them in a colander and pour out the water. Transfer the still warm beans to a bowl and add the other salad ingredients. Whisk the seasoned lemon juice with olive oil using a fork, dress the salad and mix well. Serve the beans on plates garnished with salad leaves.
- White beans: 0.5 jar
- Green beans: 1 g
- Hamon: 100 g
- Cherry tomatoes: 150 g
- Green salad: 0.5 bunch
- Lemon juice: 1 tablespoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste