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Vietnamese Bean Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Vietnamese Bean Salad 3

Vietnamese Bean Salad 3 is a staple at home tables across Vietnam, a dish that reflects the everyday nourishment found in family kitchens. It is a home-cooked favorite, crafted with a practiced hand that knows just the right amount of salt and isn't shy with the olive oil. This salad mirrors the simplicity and warmth of domestic culinary traditions, often shared among loved ones at casual meals.

The taste is a vibrant balance of creamy beans, sharp onion, and the fresh zing of vinegar, all rounded out by the lushness of olive oil. Parsley adds a bright, herbaceous note, lifting the dish to a refreshing finish. The salad invites you to taste the straightforward yet satisfying flavors, embodying the essence of Vietnamese home cooking.

Ingredients

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

Method

  1. Begin by finely chopping 1 onion. Use a sharp knife to ensure even pieces, which will help the onion blend smoothly into the salad. Place the chopped onion in a large mixing bowl.
  2. Add 400 g of cooked beans to the bowl with the onion. Ensure the beans are well-drained to prevent excess moisture from diluting the dressing. The beans should be tender but still hold their shape.
  3. Chop a handful of fresh parsley finely, removing any thick stems. Add the parsley to the bowl, which will provide a fresh, aromatic note to the salad.
  4. In a small bowl, combine 80 ml of olive oil with 2 tbsp of vinegar. Whisk them together until they form a smooth dressing. Add fine sea salt to taste, starting with a small pinch and adjusting as needed.
  5. Pour the dressing over the beans, onion, and parsley mixture. Use a large spoon to gently toss the salad, ensuring each component is coated with the dressing. Be careful not to mash the beans; they should remain intact for texture.
  6. Taste the salad and adjust the seasoning if necessary, adding more salt if desired. The flavors should be balanced, with the acidity of the vinegar complementing the richness of the olive oil.
  7. Serve the Vietnamese Bean Salad 3 immediately, accompanied by fresh bread. The salad should be enjoyed at room temperature, allowing the flavors to meld together beautifully.
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…

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