White bean salad with cucumber and lemon

This is our own simple bean salad with Mediterranean ingredients; we do not present it as a traditional dish from a particular region.

Serves 4 for lunch · Preparation: 20 min · Cooking: 0 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Colander, chopping board, large bowl

Ingredients

• 2 × 400 g tins of white beans (about 500 g drained)
• 1 cucumber (about 300 g)
• 300 g ripe tomatoes
• 1 small red onion (about 80 g)
• 1 lemon
• 3 tablespoons olive oil
• 15 g flat-leaf parsley
• 1 g salt
• 0.5 g ground black pepper

Method

1. Drain the beans, rinse under cold water and drain again. Wash the cucumber and tomatoes.
2. Cut the cucumber and tomatoes into roughly 1.5 cm cubes. Finely chop the red onion and parsley.
3. Squeeze the lemon. Whisk 2 tablespoons of juice with the olive oil, salt and pepper; add a little more lemon juice to taste.
4. Gently toss the beans, vegetables and parsley with the dressing. Serve at once.

Storage

Do not leave the salad outside the fridge for more than 2 hours. Store covered at 4 °C and eat within 1 day; toss again before serving.

Allergens

The listed ingredients contain none of the common declarable allergens in this recipe. Check packaging, especially if you have an allergy.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.

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