Project Description

Hier geht’s zur deutschen Version.

Whether as a side or main dish for brunch, lunch or dinner, this bean salad with its soft textured cannellini beans and kick of balsamico is always a success. It’s fast and easy to prepare and has few ingredients, none of which are complicated or hard to procure. It keeps easily for a few days in the fridge and is delicious served alongside a fresh and crunchy baguette. The original recipe from The Essential Finger Food Cookbook calls for anchovy and bagon. I’ve veganized it, making the sun-dried tomatoes responsible for the umami flavour.

Serves 2 as a main dish, 3-4 as a side. 5 minutes.

You’ll need:

  • 1 can (400 g) cannellini beans
  • 4-5 sun-dried tomatoes preserved in olive oil
  • 1 tomato
  • 1 T red onion
  • 1 T balsamic vinegar
  • 1 T olive oil
  • salt and pepper to taste
  • 5 fresh basil leaves

Drain and rinse the beans and place into a bowl. Cut the sun-dried tomatoes (4-5) into strips, chop the fresh tomato and cube the red onion (1 T) and add these to the beans. Mix it all up with the balsamic vinegar (1 T) and olive oil (1 T) and season to taste with salt and freshly ground pepper. Cover the bowl and let it rest in the fridge for at least 30 minutes in order for the flavours to combine and develop. Roll up the five fresh basil leaves like a cigar, thinly slice and garnish the salad before serving. Goes well with a crunchy baguette.

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