Bean Salad with Pickled Onions

Name: Bean Salad with Pickled Onions
Prep time: 15 min
Total time: 15 min
Cuisine: European
Ingredients: 1 clove of garlic; 1 lemon; a large handful of chopped fresh flat-leaf parsley; 1 large red onion; 2 vine-ripened tomatoes; 2 tablespoons extra virgin olive oil; 2 x 400g tins of cannellini beans sea salt and freshly ground black pepper; 2 x 400g tins of cannellini beans; Sea salt

11 steps

Prep:15min

Simple, fresh and healthy - pickling the onions like this sweetens them and takes away the raw onion flavour.

Updated at: Wed, 28 Aug 2024 07:33:33 GMT

Ingredients

4 servings

1clove of garlic

1lemon

fresh flat-leaf parsley

chopped

1red onion

large

2vine-ripened tomatoes

2 tablespoonsextra virgin olive oil

black pepper

freshly ground

2 x 400gtins of cannellini beans

sea salt

Instructions

Step 1

Peel the garlic. On the finest holes of your grater, grate the garlic and lemon zest and mix it in a small bowl with the chopped parsley.

Step 2

2. Peel the red onion and slice as finely as you can. Put the slices into a bowl with a few pinches of sea salt and the lemon juice. Leave for 5 minutes.

Step 3

3. Chop the tomatoes into rough chunks. Season with salt and add them to the onions, along with the olive oil and the drained beans.

Step 4

Toss really well to combine the flavours. Season.

Step 5

4. Leave the salad to sit until you get a nice pooling of tomato juice at the bottom - the magic juice. This will take around 5-10 minutes.

Step 6

5. When ready to eat, stir in the parsley, lemon and garlic mix, then serve.

Notes and ideas

Step 7

Serve with sourdough toast for a simple supper.

Step 8

* Add toasted seeds or almonds.

Step 9

* Substitute other fresh green herbs for the parsley.

Step 10

* There are three things that raise this dish above the ordinary:

Step 11

the pickled onions; letting it sit so the juices steep; and the raw parsley, lemon and garlic mix at the end. You can try all sorts of combinations of different beans and vegetables (raw, grated courgettes are a good addition, as is grated carrot).