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Eastern European Bean Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Eastern European Bean Salad 3

Eastern European Bean Salad 3 captures the essence of home cooking, where dishes are prepared with intuition and care. This salad is a staple across many Eastern European tables, often appearing in family meals where the atmosphere is casual but the flavors are taken seriously. The hand-measured salt and generous use of olive oil reflect a tradition where precision comes from experience rather than measurement, making it a true representation of how Eastern European families approach their culinary traditions.

This salad is a harmonious blend of creamy beans, sharp onion, and the freshness of parsley, all brought together by the richness of olive oil and the tang of vinegar. Each bite offers a satisfying mix of textures and flavors, with the fine sea salt enhancing the natural ingredients. It's a dish that invites you to savor the simple yet profound pleasure of well-prepared, honest food.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely chopping 1 onion. This will add a sharp, aromatic flavor to the salad. Use a sharp knife to ensure even pieces, which will mix well with the beans.
  2. Place the 400 g of cooked beans in a large mixing bowl. Ensure the beans are well-drained to prevent excess moisture from diluting the dressing.
  3. Add the chopped onion to the bowl with the beans. This will allow the flavors to begin melding together.
  4. In a small bowl, combine 80 ml of olive oil and 2 tablespoons of vinegar. Whisk them together until they form a smooth emulsion. This will be the dressing that coats the salad.
  5. Pour the dressing over the beans and onions. Sprinkle fine sea salt to taste, being mindful to enhance the flavors without overpowering them.
  6. Gently toss the salad using a large spoon or your hands. Be careful to keep the beans intact, as they can be delicate and may break apart if handled too roughly.
  7. Finely chop a handful of parsley and sprinkle it over the salad. The parsley will add a fresh, herbaceous note, complementing the richness of the olive oil.
  8. Serve the salad immediately with a side of fresh bread. The salad is best enjoyed fresh, with the flavors vibrant and the textures distinct.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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