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Lebanese Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Lebanese Bean Salad 2

Lebanese Bean Salad 2 is a staple of home kitchens, a dish that finds its place on tables during informal gatherings and everyday meals. It's not about precision but rather intuition, as Lebanese cooks measure salt by feel and pour olive oil with a generous hand. This version, true to the home-cooked spirit, captures the essence of family kitchens.

The salad offers a satisfying blend of tender beans and crisp onions, all dressed in a tangy splash of vinegar and fresh parsley. The richness of olive oil binds the flavors together, creating a dish that is both refreshing and hearty. It's a celebration of simple ingredients, meant to be shared and enjoyed without formality.

Ingredients

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

Method

  1. Start by preparing the components for Lebanese Bean Salad 2. Finely chop 1 onion and set it aside. Rinse and drain 400 g of cooked beans thoroughly in a colander to remove any excess liquid. Chop a handful of fresh parsley, enough to yield about 2 tablespoons when chopped.
  2. In a large mixing bowl, combine the drained beans, chopped onion, and parsley. This ensures that the flavors will meld together evenly. Use a bowl large enough to allow for gentle tossing without spilling.
  3. Prepare the dressing by mixing 80 ml of olive oil with 2 tablespoons of vinegar in a small bowl. Whisk them together until the mixture is well emulsified. This will create a balanced dressing that coats the beans evenly.
  4. Pour the dressing over the bean mixture in the large bowl. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering them.
  5. Gently toss the salad using two large spoons or your hands, being careful to keep the beans intact. The goal is to coat everything evenly with the dressing without breaking the beans.
  6. Taste the salad and adjust the seasoning if necessary, adding more salt or vinegar to suit your preference. The salad should have a bright, fresh taste with a hint of acidity from the vinegar.
  7. Serve the Lebanese Bean Salad 2 immediately, accompanied by fresh bread. The salad is best enjoyed fresh, allowing the vibrant flavors and textures to shine.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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