It is very much in demand, when and if i remember to make it. The trick is to let hot beans soak up the dressing.. and serve the whole thing in room temperature.
Stores well in the fridge – this recipe will make about 2 litres of salad, a side dish for 6 people, or salad for 8
- ½ kg of dried beans – large LIMA works very well, but you can use any – just watch the cooking time, so that you do not mash it
- ½ red onion (option)
- Vinaigrette – whatever one likes. I usually go for Italian/dried tomatoes, but I remember it working nice with the classic basic French (oil, vinegar, salt, pepper, perhaps some sugar). I would not use any cream based stuff, but – all is open for experiments
- Soak the beans in large amount of water, likely overnight. They do grow in volume, allow for at least twice the starting size.
- Strain them, put in a saucepan and add water to cover them and then some.
- Bring to boil and let simmer until soft – do not overcook!
- While the beans are cooking prepare the vinaigrette in a large bowl – I chop some dried tomatoes, add olive oil, some balsamic vinegar, some ‘Italian’ spices, much salt and pepper
- When bean are cooked strain them and drop into the bowl with the vinaigrette. Mix gently, but mix well.
- Cover with the transparent foil and set aside until cool.
- Then either place in the fridge to use later or
- Slice some red onion and mix in if desired
- Transfer into a serving platter and serve.