White bean salad

White Bean Salad Recipe

Salads in summer are the highlight. I often try to make new salads, on the one hand to surprise those around me, but also and above all to feed this great voracious site. Here is the recipe for my brand new White Bean Salad. And good news, all of these pulses, and white bar beans in particular, are very good for your health! Although I admit that I don’t do it often. However, I have a specialist among my friends: Florence. In her super U (understand the cellar where she stores her food reserves in case of shortage or worse! Believe it or not, if you drop by her house unexpectedly, she is able to pull you out from behind the bundles ( and not beans ) meals for several weeks.) So to come back to our sheep, I present to you my White Bean Salad. I made it this weekend for a barbecue meal. Cécile is very fond of vegetables and we were lucky enough to have her at home this weekend. A great opportunity to make this magnificent salad of white beans, marinated in barely candied cherry tomatoes. On the other hand, for her, no vinegar. Not easy for a salad dressing! But the challenge was met with a magical ingredient: lemon essential oil.

White bean salad recipe for 4 people

Ingredients

  • 200 g white ingot beans
  • 0.5 g of lemon essential oil crystals
  • 1 Maggi cube
  • 1 zucchini
  • 300 g cherry tomatoes
  • 1 teaspoon ground cumin
  • 1 fresh garlic clove
  • 1 tablespoon of lemon juice

Instructions

  1. Soak the white beans overnight in a large volume of water with the Magi broth.
  2. Weigh the essential oil crystals and add to the cooking water.
  3. Cook the beans the next day in double the water for an hour.
  4. Leave to simmer for about 50 minutes.
  5. Cut the cherry tomatoes in half, place them in a baking dish.
  6. Pepper generously then add a spoonful of olive oil.
  7. Cook the cherry tomatoes for 15 minutes at 250 °.
  8. Wash then cut the zucchini into small cubes.
  9. Heat a pan with 2 tablespoons of olive oil.
  10. Sprinkle the cumin over the zucchini cubes.
  11. Sear the zucchini for just a few minutes, they should stay crunchy.
  12. Generously season the zucchini with salt and pepper.
  13. Mix all the vegetables
  14. Peel then squeeze the fresh garlic.
  15. Add the lemon juice, then toss the salad.
  16. Reserve in the refrigerator.

Preparation time: 10 minutes
Cooking time: 50 minutes + 15 minutes in the oven
Number of people: 4
4 star rating: 1reviews

 

What wine to drink with: White Bean Salad Recipe

My favorite wine for this recipe: Muscadet Sèvre et Maine sur Lie Grapes: Melon de Bourgogne
Temperature between 08 ° and 10 ° C

Soak the beansCook the cherry tomatoesCook the beansAdd the cherry tomatoesAdd the zucchini<img src="/wp-content/uploads/2021/09/1508965997993504940.jpg" class="aligncenter"

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