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Persian Bean Salad

Serves 4 to 6 Salad vegetarian, Salads

Persian Bean Salad

Persian Bean Salad is a staple in many Persian households, prepared with the simplicity and warmth that define home-cooked meals. It's a dish that doesn't adhere to strict measurements but rather relies on the intuition of the cook, making it a beloved part of everyday dining. Whether accompanying a larger spread or standing alone as a light meal, this salad embodies the casual elegance of Persian home cooking.

The salad offers a satisfying blend of textures and flavors, with tender beans absorbing the rich olive oil and sharp vinegar. The onion provides a crisp bite, while fresh parsley adds a vibrant note. Each ingredient is balanced by a sprinkle of fine sea salt, creating a harmonious taste that invites second helpings and relaxed conversation.

Ingredients

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

Method

  1. Begin by finely chopping 1 onion. The pieces should be small enough to blend well with the beans, enhancing the salad's texture without overpowering it. Place the chopped onion in a large mixing bowl, which will be used to combine all the salad ingredients.
  2. Add 400 g of cooked beans to the bowl with the onions. Use a variety that holds its shape well, such as kidney or cannellini beans, to ensure a pleasing texture in the salad. Make sure the beans are well-drained to prevent excess moisture from diluting the dressing.
  3. Chop a generous handful of fresh parsley, enough to yield about 1/4 cup when chopped. The parsley should be finely chopped to release its flavor and distribute evenly throughout the salad. Add the parsley to the bowl with the beans and onions.
  4. In a small bowl, combine 80 ml of olive oil with 2 tbsp of vinegar. Whisk them together until they are well emulsified, creating a smooth dressing. This mixture will provide the salad with its rich, tangy flavor.
  5. 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 making the salad overly salty.
  6. Using a large spoon or salad tongs, gently toss the salad. The goal is to coat all the ingredients with the dressing while keeping the beans intact to maintain their shape and texture.
  7. Once the salad is well mixed, taste and adjust the seasoning if necessary. The flavors should be balanced, with the richness of the olive oil complementing the acidity of the vinegar.
  8. Serve the Persian Bean Salad immediately, accompanied by fresh bread. The salad is best enjoyed fresh, with the vibrant flavors and textures at their peak.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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