Do you eat your beans during the summer? If not try this recipe and you will eat your beans during summer. This summer bean salad with parsley and tomato you will change your mind.
I’m sure that on an average of 35 * C during summer days cooking beans is not the first option for your daily menu. But, imagine beans in a summer cold salad paired with the king of summer a.k.a. tomato and fresh parsley. Have you changed your mind or not yet?
The delicacy and freshness of this salad derive from ladolemono and the dried oregano. Most of the times I prefer using fresh oregano but for this salad, I prefer using dried oregano rather than fresh. I think it’s better to add dry oregano to that salad as it gives the necessary vividness.
While ladolemono gives to the salad the needed vibreness. Ladolemono is one of my most favorite dressings and a classic topping for grilled fish. But this dressing can be used in many ways to enhance the flavors of all kinds, not only seafood.
Before making this bean salad
- Before start preparing your kitchen for this awesome salad have in mind that the beans have to be soaked first. Soak your beans for at least 12 hours, or preferably overnight.
- For this recipe, I used medium white beans but feel free to substitute with any kind of white bean.
Summer bean salad with parsley and tomato
Summer bean salad with parsley and tomato
Ingredients
- 250 gr. medium white beans, soaked from the previous night
- 1 tomato, diced into cubes
- 1/2 bunch parsley, finely chopped
- 1 fresh onion, finely chopped
- juice of half a lemon
- 4-5 tbsp extra virgin olive oil
- oregano
- fleur de sel
Instructions
- In a large pot, add plenty of cold water and soak the beans the previous night.
- Boil the beans in clean salted water for about 20-30 minutes or until softened, taking care not to melt.
- Drain the beans and set them aside.
- Chop the tomato, parsley and fresh onion. Set aside.
- For making the ladolemono dressing just mix in a small bowl, the lemon juice and the oil. Typically ladolemono dressing is made by a 25-75 ratio (25% lemon juice and 75% olive oil) but it's up to your taste. Add some fleur de sel and dried oregano.
- In a large bowl, mix beans, parsley, tomato, and fresh onion.
- Pour our salad with ladolemono, whisk and serve.
This recipe was written in order to give you some inspiration for valorizing beans during hot summer months. Before start making the salad don’t forget to soak overnight the beans in plenty of water. I hope to enjoy this summer bean salad with parsley, tomato and the awesome dressing of ladolemono.
Would love to hear your favorite salads during summer months. So, don’t hesitate to contact me either on Instagram, or Facebook or Twitter!
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