THE borlotti beans in rustic salad I’m a cold outline very tasty and nutritious. Being legumes they can also be served as real second dish for a quick lunch. A very easy recipe And quick characterized by a tantalizing sauce.
Ingrediants
- 500 g of canned pinto beans
- 4 anchovy fillets in oil
- 3 tablespoons of Taggiasca olives
- 1 tomato
- 2 tablespoons of capers
- 1 sprig of parsley
- 6 tablespoons of extra virgin olive oil
- 2 tablespoons of white vinegar
- salt
- pepper
THE borlotti beans in rustic salad they are a very tempting dish: boiled beans, cold, seasoned with a thick and tasty sauce.
A summer recipe quick and easy to prepare that you can make starting from canned beans or by boiling those you buckets, left to soak for a whole night.borlotti salad it can be enriched with a red and very sweet Tropea onion, cut into thin rings: in this case from side turns into real single dish, and is excellent served with slices of toast.
Another idea to enjoy a fresh one vegetable salad is Chickpea and songino salad with mustard. Lentils and courgettes are also a seasonal side dish which can be enjoyed warm.
OTHER TASTY RECIPES: Salad with eggs, bread and almonds; Beans salad; Green bean, feta and walnut salad; Avocado Salad
How to prepare: Borlotti in rustic salad
- Execution
- easy
- Preparation time
- 15 min
- Portions
-
4
How to prepare: Borlotti in rustic salad
If you start from canned beans to prepare pinto beans salad, drain them from their cooking water, rinse them quickly under running water and drain well. Dry them by dabbing them gently with absorbent paper. If you have boiled them, it will not be necessary to rinse them. Combine the anchovies, pitted olives, capers, parsley, oil and vinegar, a pinch of salt and a pinch of pepper in the glass of the blender.
Blend everything until you get a homogeneous sauce. Collect the pinto beans in a salad bowl and toss with the sauce, mixing well. Add the diced tomato and mix.
Serve the borlotti bean salad immediately or keep it in the fridge until ready to eat.
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