Wednesday, 29 September 2010

Tuscan Bean Salad

This is an all time favorite of mine and one I learnt whilst living in Florence.

Any beans can go into this salad as long as you have a mixture of 3-4 types though the Italian types are best...

To the beans add:
- red and yellow peppers, sliced
- Black olives, halved 
- red onion, finely diced
- oregano
- parsley
- capers.
- sun dried tomatoes, chopped
- courgettes, finely sliced

I use sun dried tomatoess instead of fresh ones as they add a tangy flavour that helps season the beans. Using courgettes instead of cucumber also helps make the salad last longer as they retain their colour and crunch better.
Season well and dress with good balsamic vinegar and extra virgin olive oil.

(Any leftovers can also be baked in the oven with chicken thighs or sausages and panchetta)

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