During summer season we all struggle to spend a lot of time in the kitchen, but the usual cold salads can be boring and repetitive.
So here is a slightly different salad recipe, with legumes and chili peppers and no dairy products, so also perfect for vegans.
For this salad what you need will be some dried cannellini beans and a night to soak them before cooking, but a can of pre-boiled cannellini beans will do just fine.
We then add some fresh vegetables, seasoned with some good olive oil, salt and pepper and a nice sweet chili pepper to give it that extra spicy touch.
For more special salad recipes, take a look at our recipe index to be inspired!
Try it with...
for 4 servings
- For dried cannellini white beans:
Soak the dried cannellini beans for 12 hours in a bowl of water before cooking them in a large pot of water.
The cooking will have to be very slow, so first bring it to a boil and then turn the heat to low. Try not to stir too often and, if necessary, do it with a wooden spoon.
Cook for about 2 hours and only at the end of cooking adjust the salt. Adding salt only at the end of the cooking time will help you to have a skin that is not too hard and will prevent the skin from detaching from the legume.
- You can also use a jar or can of boiled cannellini beans, just make sure to rinse them under some running water
Cut cherry tomatoes in half and place in salad bowl. Finely chop ocannelnion, the quantity depends on your taste, but we do suggest some onion for flavor!
Season all ingredients with salt, black pepper and olive oil and set aside
Mix all the ingredients together. Be careful not to break the beans, so either toss the bowl or stir gently with a wooden spoon.
Finely chop a sweet chilli and sprinkle on top for taste, garnish and color!
Try it with...