Bean and Chestnut Salad
Appetizers Simple Recipes Fasting Recipes Budget Recipes Salads
Beans, chestnuts, and homemade oil - this was the simple weekend combination.
Ingredients
300 g cooked beans
20 chestnuts (roasted or boiled)
1 small red onion (about 25 g)
2-3 sprigs dill
4-5 sprigs parsley
2 tablespoons homemade sunflower oil (or extra virgin olive oil)
sea salt (fleur de sel), freshly ground black pepper
Servings: 3-4
How to prepare bean and chestnut salad
- Note: Fresh beans from this year (1 kg), I put them to boil in water with 3 tablespoons of oil. I simmered on low heat until fully cooked, but not until they started to fall apart too easily (cooked but still a bit firm), then I turned off the heat, put the lid on and let the beans cool in the water they boiled in. I stored them like this in the refrigerator. When I needed beans, I just reheated them slightly (until about room temperature) and drained them. From all the cooked beans, I prepared 4 salads like this over two consecutive days.
- Put the beans in a bowl. Add the chestnuts chopped into not too large pieces, the onion diced into very tiny cubes, and the finely chopped herbs. Sprinkle with fleur de sel and freshly ground black pepper. Mix everything gently.
- Add the oil and mix again. Serve with toasted bread or the way I like it, with Lebanese flatbread.
