CANNELINI BEAN SALAD (Turkish, Vegan, Vegetarian)

 







Ingredients  ( 2 servings )


1/2 cup dry cannellini beans (or 1 cup canned cannellini beans)     ½ medium red onion


2 scallions     ¼ packed cup finely chopped Italian parsley


2 cocktail tomatoes or ½ ripe, firm tomato     1 tsp red pepper flakes (or to taste)     Salt


1 ½ tbsp olive oil     2 tbsp red wine vinegar     Optional:  1 hard boiled egg     Optional: 4 black olives


Serving suggestion:  Serve with freshly ground black pepper

 




Instructions


1.  Soak the dried cannellini beans overnight in plenty of water. Rinse and drain. If you use canned beans, skip this step.


2.  Boil the beans over medium heat until they are soft but firm.  Drain. If you use canned beans, skip this step and just rinse and drain. Take into a salad bowl or serving plate.


3.  Mix the olive oil, vinegar, red pepper flakes and salt in a bowl or cup. Pour over the beans while they are still warm. Mix gently. Let the beans cool at room temperature.


4.  Boil the egg and slice with an egg slicer or sharp knife.


5.  Chop the onion into thin ribbons. Rub the ribbons between your fingers to soften them.


6.  Chop the scallions and parsley finely.


7.  Deseed and chop the tomatoes into bite-size pieces.


8.  Add the red onions, scallions and parsley to the salad and mix.


9.  Garnish with tomato pieces, black olives and sliced egg (if using).


10.  Serve with freshly ground black pepper.

 

NOTES: Cannellini bean salad is traditionally served with ground beef/veal/lamb patties. Try it with the soya granule patties recipe which is on the link below. It works quite well. I soak a large quantity of dry cannellini beans overnight, boil them the next day and keep them in the freezer to add to salads or make other cannellini bean dishes.

 

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