6. Mediterranean inspired mixed bean salad - Vegan recipe
PICNIC anyone! Easiest salad to transport and serve. Temperature control is not a worry with this gorgeous dish (I prefer serving it at room temperature). This recipe understands its ingredients and, each mouthful is more delightful than the last. This recipe is a vegan flavour bomb ready in a few short minutes.
This salad can be a full meal, a welcome side dish for a Mediterranean spread (mezze or tapas) or even a quick protein packed snack. Perfectly balanced in the Mediterranean tradition. Minor prep work such as chopping and opening a few cans of mixed beans just about covers the labour required. This recipe comes together in minutes and can be served immediately, the next day or easily transported worry free to your outdoor picnic. I can attest that this gem of a bean salad tastes even better the next day.
Ingredients
2 cans of mixed beans
1 can of chick peas
(the ratio is always two cans of mixed beans to one can of chickpeas)
2 lemons for juicing - option to add zest if you like
1 large clove of garlic - or 2 small as it will be mashed or grated
1 tomato diced
Parsley (you will need 1/2 cup chopped)
1 Red onion (1/4 cup finely diced)
1 tsp Salt
1/2 tsp pepper
1/3 cup Extra Virgin Olive oil - more for drizzling at time of serving
Feel free to add in any of your favourite herbs or veggies. I do recommend if adding in extra vegetables that you cut them to approximately the same size as the beans.
Method
Drain and rinse the beans into a large bowl. Soak the beans for several minutes and then drain and rinse again. Set aside.
Juice 2 lemons and pour the juice into the mixed bean bowl.
Finely chop the parsley (1/2 cup) and tomato add to the beans and lemon juice.
Finely dice some of the red onion 1/4 cup will suffice. Be careful to diced the onion carefully as it is eaten raw.
The garlic should be smashed in with a mortar and pestle or grated. You want a paste-like consistency.
Assembly
Combine and mix all the ingredients with 1/3 cup of olive oil and salt and pepper. Start with one teaspoon of salt and 1/2 a teaspoon of pepper, then adjust to taste. The salad can be served immediately or kept in the fridge for a couple days. As the mixture sits it will infuse with deliciousness. This salad will not disappoint! Taste and adjust salt and pepper - I often drizzle more olive oil for serving.
Serve and enjoy!
Ok this is a sign from the gods as to my horror I discovered I had about 20 cans of mixed beans in the garage that I don’t remember ordering. Can I swap parsley for coriander? Have you tried adding in some carrots too?