This summery salad needs no accompaniment and will satisfy at least four hungry people. Simple and quick to make, this refreshing, hunger-busting salad packs a powerful dose of protein and vitamins.
Ingredients
- 1 1⁄2 cups dried cannellini beans, soaked overnight and drained
- Sea salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1⁄4 cup red wine vinegar
- 1⁄2 red onion, finely chopped
- 2 tsp. Dijon mustard
- 2 anchovy fillets in oil, drained and finely chopped
- 1⁄2 cup extra-virgin olive oil
- 3 tablespoons flat-leaf parsley, roughly chopped
- 6 scallions, thinly sliced
- 20 cherry tomatoes, halved
- 250g haricots verts, briefly blanched
Method
- Bring the cannellini beans and 6 cups of water to a boil in a large pot. Reduce to a simmer, and cook until beans are tender (45 to 60 minutes). Drain and season well.
- Combine garlic, vinegar, and onion and allow to stand for 10 minutes. Whisk in mustard and anchovies. While whisking, slowly drizzle in oil until the dressing has emulsified. Set aside ¼ cup of the dressing. Pour the rest over the beans, and toss to coat.
- Mix remaining dressing, parsley, scallions, tomatoes and green beans. Arrange on a platter, pour over the dressing mixture and serve.
