Salad with beans and canned tomatoes
4 servings
40 minutes
This salad with beans and canned tomatoes embodies the Spanish culinary tradition, combining simple yet rich ingredients. Its flavor is filled with contrasts: tender beans, juicy cherry tomatoes, and sweet peppers are harmoniously complemented by the aroma of garlic, onions, and the rich hue of red wine. Warm and nourishing, it is perfect as a standalone dish or as a side to meat. In Spain, such salads are served at family gatherings, creating an atmosphere of coziness and hospitality. With the addition of chopped herbs and spices, it acquires a fresh, tangy taste that makes it an ideal choice for a light lunch or dinner.
1
Chop the onion and garlic and sauté in olive oil with pepper and salt.
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: 5 tablespoon
- Ground black pepper: to taste
- Salt: to taste
2
Remove seeds from the pepper and add to the onion-garlic mixture. Add the beans. Pour in the wine and simmer for 10-15 minutes.
- Sweet pepper (capsicum): 2 pieces
- Green beans: 500 g
- Red wine: 200 ml
3
Boil the eggs hard and chop them.
- Chicken egg: 3 pieces
4
Combine the stewed vegetables with the eggs. Add canned cherry tomatoes and chopped herbs.
- Fresh herbs: 1 bunch
- Canned tomatoes: 200 g
