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🍽️ Fresh Bean and Tomato Salad

264 kcal · 30 min · 4 servings

Ingredients

• 1 small can white beans
• 400 g tomatoes
• 1 shallot
• 1 tbsp chopped parsley
• 2 tsp small capers
• 4 tbsp olive oil
• juice of one lemon
• 1 tsp grated lemon zest

Instructions

1. 1. Open the can of white beans and drain the liquid completely.
2. 2. Dip the tomatoes briefly in hot water to loosen the skin, then rinse them under cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters and remove the core with the seeds.
5. 5. Dice the tomato flesh into small cubes.
6. 6. Peel the shallot and dice it into small cubes as well.
7. 7. Heat one tablespoon of oil in a pan and sauté the shallot cubes until translucent.
8. 8. Add the drained beans, tomato cubes, shallots, fresh parsley, and capers to a large bowl.
9. 9. Mix the lemon juice with the remaining oil in a small container.
10. 10. Grate the lemon zest directly into the oil-lemon mixture.
11. 11. Season the dressing with salt and pepper to taste.
12. 12. Pour the dressing over the salad ingredients and mix everything well.
13. 13. Taste the salad again and adjust the seasoning if necessary.
14. 14. Serve the finished salad on plates.

Nutrition per serving

• kcal: 264
• Protein: 5 g · Fett/Fat: 21 g · Carbs: 13 g