Haricot bean salad

Yield: 4 servings

Measure Ingredient
175 grams Haricot or cannellini beans; picked clean and
\N \N ; soaked overnight
\N \N ; (6oz)
5 tablespoons Olive oil
½ \N Lemon
2 tablespoons Freshly chopped parsley
\N \N Salt and freshly ground black pepper
\N \N Black olives
\N \N Hard-boiled eggs; peeled and
\N \N ; quartered
\N \N ; lengthways




Strain and rinse the beans then cover with plenty of fresh water in a pan.

Bring to the boil, skim and add some salt. (This will make them firm, which is desirable for this dish.) Boil them for 10 minutes, cover and cook until soft, which will take 40-50 minutes according to their age and quality.

If they are not to be eaten immediately, very slightly undercook them then leave in their liquid. They will go on cooking anyway. Drain them just before they are to be served and place in a bowl with 2-3 tablespoons of their cooking liquid.

Blend the dressing ingredients lightly, add to the beans and toss gently.

Spread on to a flat platter and garnish with olives and eggs.

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