Mediterranean salad with beans
4 servings
30 minutes
Mediterranean bean salad embodies sunny shores and the aromas of southern regions. Its origin is linked to the rich culinary heritage of the Mediterranean, where fresh vegetables, legumes, and fragrant herbs form the basis of traditional dishes. Tender fava beans, creamy cannellini beans, and nutritious chickpeas create a rich texture, while a dressing of olive oil, wine vinegar, garlic, and oregano adds a zesty depth of flavor. The sweetness of cane sugar balances the light acidity, while red pepper and onion add freshness and crunch. This salad is perfect as a light yet nutritious dish, an accompaniment to fish or meat delicacies, or as a standalone vegetarian lunch that energizes and offers the taste of Mediterranean travels.
1
Boil fava beans in boiling water for 4 minutes. Drain and rinse under cold water. Remove the tough outer skin and transfer to a bowl (only the bright green inner part should remain).
- Frozen fava beans: 2 glasss
2
In a jar, mix olive oil, vinegar, sugar, minced garlic, oregano, parsley, salt, and pepper. Close the lid and shake well.
- Extra virgin olive oil: 2.5 tablespoons
- Red wine vinegar: 2.5 tablespoons
- Cane sugar: 1 teaspoon
- Salt: 0.3 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Dried oregano: 0.3 teaspoon
- Chopped parsley: 1 tablespoon
- Garlic: 0.5 clove
3
Add beans, chickpeas, chopped olives, diced pepper, and finely chopped red onion to the beans. Drizzle with dressing and mix well.
- Cannellini beans: 220 g
- Canned chickpeas: 1 glass
- Pitted black olives: 6 pieces
- Red sweet pepper: 0.5 piece
- Red onion: 0.3 head
