Ingredients
For the salad:
- 225 g dried jumbo white beans, soaked in water overnight (500 g cooked) or 2 x 400 g cans beans, drained and rinsed
- 300 g mini-roma or cherry tomatoes,, halved
- 40 g oil-packed sun-dried tomatoes (about 5-6 halves)
- 1 small red onion, finely chopped
- small bunch flat-leaf parsley, chopped
- 1 small handful mint leaves, chopped
For the dressing:
- 1 glove garlic, minced
- 2 anchovy fillets (or more to taste), finely chopped then mashed with a fork to form a paste
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- Salt and fresh-ground black pepper, to taste
Instructions
- To prepare dried beans: Drain and rinse the soaked beans. In a large pot, add the beans and cover with 5 cm cold water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, gently stirring occasionally, until the beans are tender, but still hold their shape (60-90 minutes). Drain any excess water and allow the beans to cool down before preparing the salad.
- In a small bowl, whisk together the dressing ingredients (garlic, anchovies, vinegar, Dijon, oil, salt and pepper) until emulsified. Set aside.
- Place the beans, tomatoes, red onion, and herbs in a serving bowl. Toss lightly.
- Add the dressing and toss to coat. Serve and enjoy!
Nutrition
Notes
- This salad can also be made in advance, as it gives it a chance for the flavours meld. You can make it up to 3 hours in advance, or store it in the fridge in an airtight container overnight.