A delicious white runner bean salad that serves two people.
Ingredients
For the Salad
- 1 cup cooked white runner beans (or one 15 oz can, drained and rinsed)
- 1 small red bell pepper, diced
- 1 small cucumber, diced
- 1 small red onion, finely chopped
- 1 handful cherry tomatoes, halved
- 1 small carrot, grated
- 1/4 cup kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 handful fresh arugula (perennial rocket) or spinach leaves
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Preparation
- Prepare the Vegetables:
- Dice the red bell pepper, cucumber, and red onion.
- Halve the cherry tomatoes and grate the carrot.
- Slice the kalamata olives.
- Chop the fresh parsley and dill.
- Mix the Salad
- In a large bowl, combine the cooked white runner beans, diced red bell pepper, diced cucumber, chopped red onion, halved cherry tomatoes, grated carrot, and sliced olives.
- Add the chopped parsley and dill. Toss to mix well.
- Make the Dressing
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined.
- Dress the Salad
- Pour the dressing over the salad and toss gently to ensure all the ingredients are well coated with the dressing.
- Add Greens
- Add a handful of fresh arugula or spinach leaves to the salad and gently toss again.
- Serve
- Divide the salad into two bowls or plates and serve immediately.
Serving Suggestions
- Serve this white runner bean salad with crusty bread or as a side to a main dish.
- This salad can be enjoyed on its own as a light meal or as part of a larger spread.
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