Home Cook Together. Celebrate Life.

VietnameseAuthentic Cuisine

Vietnamese Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Vietnamese Bean Salad 2

Vietnamese Bean Salad 2 is a beloved staple at Vietnamese home tables, where it's prepared with intuitive measures rather than precise recipes. This version captures the essence of home cooking, where salt is judged by hand and fat is used generously, ensuring each bite is both comforting and satisfying. It is a dish that reflects the authenticity of Vietnamese home kitchens, where food is meant to be shared and savored together.

The salad brings together tender beans with the sharpness of onion, all lightly coated in a generous drizzle of olive oil and brightened with vinegar. A scattering of fresh parsley adds a touch of color and freshness, while fine sea salt enhances the natural flavors. This salad should feel both hearty and refreshing, a perfect balance of texture and taste, ready to be enjoyed at any gathering.

Ingredients

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

Method

  1. Start by peeling and thinly slicing 1 onion. Use a sharp knife to ensure even slices, which will help them blend well into the salad without overpowering it. Set the sliced onion aside.
  2. In a large mixing bowl, combine 400 g of cooked beans with the sliced onion. The beans should be fully cooked and tender, yet firm enough to hold their shape when mixed.
  3. Prepare the dressing by whisking together 80 ml of olive oil and 2 tbsp of vinegar in a small bowl. The mixture should appear slightly thickened and well-emulsified. Add fine sea salt to taste, keeping in mind that the salt should enhance the flavors without being too prominent.
  4. Pour the dressing over the beans and onions in the mixing bowl. Ensure that the dressing is evenly distributed by gently stirring with a large spoon or spatula. Be careful not to break the beans; they should remain whole and intact.
  5. Finely chop a handful of fresh parsley and sprinkle it over the salad. The parsley should add a fresh, vibrant green color and a mild, herby aroma that complements the other ingredients.
  6. Gently toss the salad to combine all the ingredients thoroughly. Use a folding motion to keep the beans from getting mashed, ensuring that each component is well-coated with the dressing.
  7. Serve the Vietnamese Bean Salad 2 immediately, accompanied by fresh bread. The salad should be vibrant and aromatic, with the beans glistening from the dressing and the parsley adding a pop of color.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

Explore Vietnamese cuisine