Saturday, March 10, 2012

Bean salad

Tinned beans have a somewhat mealy texture. Dried beans would be better here; but you're not likely to want to go to the trouble of preparing them if all you're making is a light lunch.

1 tin cannellini beans, drained
4 spring onions, sliced and soaked in boiling water for about 15 minutes (the water tames their acidity), drained
Handful of Greek-style black olives, pitted
Handful of flat-leaf parsley, washed and chopped
Black pepper

1dstsp red or white wine vinegar
1/5tsp honey
1/4tsp Dijon mustard
2tsp sunflower oil
1tsp extra virgin olive oil

Put the salad ingredients into a bowl.

I usually make my vinaigrette in a jar. Put in the vinegar, add salt to taste, and the honey and mustard. Stir to dissolve them. Add the oils, put on the lid, and shake the jar to amalgamate the dressing.

Pour the dressing over the salad, and toss.

No comments: