haricot white bean salad 2

haricot white bean salad

Haricot White Bean Salad is simple, can be done quickly and refreshing- a sweet recipe for summer tables. A perfect meal accompaniment with high protein and gluten-free…

While I was just starting to write about the dishes that my grandmother loved to cook for us as a child – I should write ​the recipe for Haricot White Bean Salad, which she often makes in large batches at summer tables. This recipe will give you an idea and you will want to remake it in endless variations. The secret is in dried beans, olive oil, lemon juice and vinegar. Vary the remaining ingredients. You can even replace the legume. Even legumes can match each other.

Here I will tell you the Haricot White Bean Salad recipe that my grandmother prepared at family dinners. Don’t forget to wish her well if you try this recipe.

haricot white bean salad
Haricot White Bean Salad

How to Make Haricot White Bean Salad?

  • Drain boiled beans
  • Cut the onions into lunate
  • Rub the chopped onions with sumach and a little salt until the juice comes out.
  • Mix with other ingredients

It’s really simple isn’t it? The purpose of rubbing the onion here is to both cook it with a little salt to facilitate digestion and to add flavor to the food we make from the juice. If you don’t like it at this stage, you can not use sumach. Only salt works. But believe me, it’s worth a try for once. I think Haricot White Bean Salad is a meal in itself. However, he was always present at our table as a dinner accompanist.

haricot white bean salad 2
Haricot White Bean Salad paprika and local pepper and pickled olives

Haricot White Bean Salad Ingredients

  • 1 cup of white beans (soaked overnight and boiled) or 1 15-ounce can of white beans
  • 1 large red onion cut into lunate
  • 3 teaspoons sumach
  • 1 teaspoon salt
  • 2-3 sprigs of spring onions – tinly chopped
  • 1 large handful fresh parsley – roughly chopped
  • 1 medium tomato – cored and chopped
  • capia and green pepper – optional

for the sauce

  • 1/2 lemon of juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon granulated sugar

Haricot White Bean Salad Instructions

  • Boil 1 glass of white beans that you soaked overnight and make it ready for use, or take the white beans that you boiled and stored in the freezer out of the freezer or strain your canned beans. What you want to do here is up to you, whichever comes easy.
  • Chop the red onions into lunate and rub them with sumac and salt in a salad bowl until they release their juice.
  • Add the boiled white beans. Let the beans cool. No need to wait if canned.
  • Chop all other ingredients and add to it.
  • Mix the ingredients for the sauce in a small sauce bowl. And drizzle over the salad bowl.
  • Mixing batch and enjoy!

Haricot White Bean Salad Notes

  • If you are not using sumac, use 2 teaspoons of salt instead of 1 when rubbing onions.
  • My grandmother always added pickled olives to this salad.
  • After mixing all the ingredients, you can add corn and pomegranate seeds if you want.
  • Store in the refrigerator and consume within 3 days.

haricot white bean salad

Recipe by CuhabegCourse: SaladsCuisine: MediterrenianDifficulty: Beginner
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

195

kcal
Total time

20

minutes

Haricot White Bean Salad is simple, can be done quickly and refreshing- a sweet recipe for summer tables. A perfect meal accompaniment with high protein and gluten-free…

Ingredients

  • 1 cup of white beans (soaked overnight and boiled) or 1 15-ounce can of white beans

  • 1 large red onion cut into lunate

  • 3 teaspoons sumach

  • 1 teaspoon salt

  • 2-3 sprigs of spring onions – tinly chopped

  • 1 large handful fresh parsley – roughly chopped

  • 1 medium tomato – cored and chopped

  • capia and green pepper – optional

  • for the sauce
  • 1/2 lemon of juice

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika

  • 1 teaspoon granulated sugar

Directions

  • Boil 1 glass of white beans that you soaked overnight and make it ready for use, or take the white beans that you boiled and stored in the freezer out of the freezer or strain your canned beans. What you want to do here is up to you, whichever comes easy.
  • Chop the red onions into lunate and rub them with sumac and salt in a salad bowl until they release their juice.
  • Add the boiled white beans. Let the beans cool. No need to wait if canned.
  • Chop all other ingredients and add to it.
  • Mix the ingredients for the sauce in a small sauce bowl. And drizzle over the salad bowl.
  • Mixing batch and enjoy!

Notes

  • If you are not using sumac, use 2 teaspoons of salt instead of 1 when rubbing onions.
  • My grandmother always added pickled olives to this salad.
  • After mixing all the ingredients, you can add corn and pomegranate seeds if you want.
  • Store in the refrigerator and consume within 3 days.

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