This easy white bean salad is a summer essential. Whether as a side dish for barbecues, as a light and easy main dish or as a healthy salad to take with you to work or school, this Italian inspired salad could be your new favorite go to recipe.
1cancannellini beans (~240g or 8-9 oz drained beans)
salt
pepper
Anleitungen
Prepare the Eggplant
Wash the eggplant, cut it into small cubes and mix with about a teaspoon of salt, let it stand for 10 to 15 minutes. (If there is enough time, you can leave it for up to half an hour).
White Bean Salad
Meanwhile, wash the tomatoes, cut them in half and put them in a large bowl. Peel and finely dice the onion and garlic. Heat a teaspoon of oil in a frying pan and sauté the onion and garlic cubes with a pinch of salt until translucent. Then add both to the tomatoes.
Rinse the eggplant thoroughly, squeeze out the liquid with your hands and sauté it with a teaspoon of oil for about 5 minutes over medium-high heat until it becomes soft and juicy and has developed some lightly roasted aromas.
Meanwhile, wash the basil and cut the leaves into fine strips. Rinse the beans and drain them well.
Add the eggplant, basil, beans and the remaining oil to the salad and season it to taste with salt and pepper
Notizen
nutritional values per serving:
calories: 239 kcal
fat: 8 g
carbohydrates: 26 g
proteins: 11 g
Nährwerte
Calories: 239kcal
Keyword light salad recipes, salad for barbecues, tomato salad recipe
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