Bean Salad with Onion
Simple Recipes Fasting Recipes Vegetables Salads
I remembered the days when my grandmother, while preparing bean soup, would scoop out some bean "babies" onto a plate for me, drizzle them with oil and chop an onion over them... and that was the meal, with a corner of warm bread just brought from the bakery it was the best thing in the world.
If you still want it to be a more "fancy" dish you can add some sun-dried tomatoes in olive oil or red bell pepper cut into small cubes and a little fresh chopped parsley/dill.
This recipe is dedicated to all those who appreciate flavorful food, those who find a little time to search for quality products to use in their everyday cooking. For today's beans and onion I have to thank Domnita, who makes our winters easier with her impeccable products, traditionally grown, and the homemade oil is from a press in my hometown.
Ingredients
250g cooked red/pinto beans
1 very small red onion (about 25g)
2 tablespoons homemade sunflower oil (cold-pressed sunflower oil)
salt, black pepper
Serving: 1
How to prepare bean salad with onion
- Boil the beans following the instructions here.
* for this salad pinto beans are best, but white beans are also ok, and the best onion is the elongated red one (sweet, water onion).?
** I usually boil 500g of dried beans which I keep in their water in the refrigerator and use over the following days in different preparations. - Chop the onion into very small cubes. Sprinkle with a little salt and knead gently with your fingers until you feel it getting moist (about 30 seconds). Let it sit for 5 minutes.
- Drain the beans from the water they boiled in (drain lightly, don't struggle to get rid of all the liquid) and put them in a bowl.
- Add the chopped onion and oil. Sprinkle with freshly ground black pepper. Mix gently. The homemade oil together with the liquid drained from the beans will form a delicious sauce. Serve immediately with fresh bread.
