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Bean salad with anchovy vinaigrette

Starters45 minutes6 people180 calories
1/52/53/54/55/5 (13 votes)
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By Ascen Jimenez

Bean salad

Today we suggest you a starter based on legumes: a delicious Bean salad. Without a doubt, it is a good way to bring this legume to the table on the hottest days.

We have put two chives sliced ​​but you can replace them with a little onion. Before joining them to the rest of the ingredients we will make a kind of pickle quickly, marinating them in a mixture of water and vinegar.

We will also put tomatoes, black olives and an original anchovy sauce.

Bean salad with anchovy vinaigrette

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A good summer salad that can be served as a first course or as a garnish.

Bean salad with anchovy vinaigrette
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: incoming
  • Calories: 180
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the pickled chives:

  • 75 g of water
  • 75g white wine vinegar
  • 50 g of spring onion

For la salsa:

  • 1 garlic clove
  • 6 anchovies in oil (drained)
  • 60 g of extra virgin olive oil
  • Ground pepper
  • Dried aromatic herbs

Plus:

  • 500 g canned beans, already cooked
  • 5 cherry tomatoes, sliced
  • About 10 pitted black olives

Preparation

  1. Cut the chives into thin slices. Put the water and vinegar in a bowl, as well as the chopped chives. We leave them like this, in that mixture of water and vinegar, for approximately 30 minutes.

  2. Then we put the garlic clove, the anchovies, the olive oil, the pepper and the aromatic herbs in the glass. We program 30 seconds, speed 4.

  3. We drain the beans and wash them under running cold water. We put them in a large bowl. We strain the chives (the liquid will not help us) and put it, drained, on the beans. We add the tomatoes and black olives.

  4. We drizzle everything with our sauce and mix well.

  5. We keep in the refrigerator until serving time.

More information - Pickled aubergines (Almagro type)


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