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.
1
Cut the celery stalk into small pieces.
- Celery stalk: 2 stems
2
Chop the red onion and greens.
- Red onion: 0.5 piece
- Parsley: 3 stems
- Fresh rosemary: 1 stem
3
Mix these ingredients with both types of beans.
- Canned white beans: 200 g
- Canned red kidney beans: 200 g
4
In a separate bowl, whisk together vinegar, sugar, olive oil, salt, and pepper. Dress the salad with the resulting sauce.
- 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.
