Flavourful Italian white bean salad with vine-ripened and sun-dried tomatoes, red onion, fresh herbs and an anchovy-mustard vinaigrette. Simple and delicious.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time1hour30minutes
Cook Time15minutes
Total Time1hour45minutes
Servings4
Calories385kcal
AutorElle
Ingredients
For the salad:
225gdried jumbo white beans,soaked in water overnight (500 g cooked) or 2 x 400 g cans beans, drained and rinsed
2anchovy fillets (or more to taste),finely chopped then mashed with a fork to form a paste
2tablespoonsred wine vinegar
1teaspoonDijon mustard
4tablespoonsextra-virgin olive oil
Salt and fresh-ground black pepper, to taste
Method
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!
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.
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