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🍽️ Creamy Bean Summer Salad

84 kcal · 30 min · 4 servings

Ingredients

• 250 g beans (white, large)
• 0.5 tsp salt
• 4 garlic cloves
• 6 sage leaves
• 4 sun-dried tomatoes (in oil)
• 3 garlic cloves
• 1 red onion
• 2 spring onions
• 1 jar capers
• 3 tbsp best olive oil
• salt
• pepper
• basil (or flat-leaf parsley)

Instructions

1. 1. Place the white beans in a bowl and cover them with cold water. Let them soak overnight.
2. 2. Put the soaked beans into a pot. Add salt, peeled garlic cloves, and sage leaves. Cover everything with fresh water.
3. 3. Cook the beans in the water until they are soft. This usually takes some time until they are tender.
4. 4. Dice the tomatoes into very small cubes.
5. 5. Peel the garlic cloves and the onions. Dice them very finely as well.
6. 6. Slice the spring onions into paper-thin rings.
7. 7. Take the capers out of the jar and let them drain well.
8. 8. Remove the cooked beans from the heat. Immediately mix them with the tomatoes, garlic, onions, spring onions, and capers.
9. 9. Add the olive oil to the bean mixture.
10. 10. Season the salad with salt and pepper. Leave out the vinegar as it does not fit this recipe.
11. 11. Wash the fresh herbs under running water. Shake them dry.
12. 12. Finely chop the herbs.
13. 13. Sprinkle the chopped herbs over the salad.
14. 14. Let the salad marinate for at least one hour so the flavors can blend well.
15. 15. Taste the salad again after one hour and add more salt or pepper if needed.
16. 16. If you like, you can mix olives into the salad before serving.

Nutrition per serving

• kcal: 84
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 7 g