Easy Bean Salad
This traditional Bulgarian Bean Salad complements well most grilled and cooked meats. It is perfect on its own as a light vegan-friendly lunch. The salad is filling, nutritious and very tasty! It's also super easy to make.
Equipment
- salad bowl or large plate
Ingredients
- 500 g canned beans brine discharged
- 1 medium red onion sliced
- 1 large grilled pepper cut into cubes
- 1/4 cup fresh parsley chopped finely
- 1 small clove of garlic minced, if you like garlic
- 4 tablespoons virgin olive oil
- 11/2 tablespoon apple cider vinegar or red wine vinegar
- 1/2 teaspoon salt
Instructions
- Drain the canned beans through a sieve. Place the beans in a salad bowl.
- Slice the red onions thinly. Cut the marinated pepper into short strips. Add the onion and the peppers to the salad bowl.
- Pour the vinegar into a small bowl, then gradually add the olive oil, whisking continuously to blend it with the vinegar. Sprinkle salt to taste and stir. Pour the dressing over the salad and stir with salad spoons to coat the beans. Cover the salad bowl with clean film or plastic wrap and leave it on your kitchen counter for at least 30 minutes the beans to absorb the flavours.
- Garnish the salad with fresh parsley. Serve Easy Bean Salad as a side to grilled meat or a salad.