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West African Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

West African Bean Salad 2

West African Bean Salad 2 finds its roots in the everyday kitchens across West Africa, where it is a staple at family meals. This dish is crafted with the simplicity and generosity that defines home cooking in the region, with salt measured by intuition and a liberal hand with the olive oil, ensuring each bite carries the warmth of a shared table.

Expect a medley of textures as the tender beans meet the crisp bite of onion, all harmonized by the rich olive oil and a tangy splash of vinegar. Parsley adds a fresh, herbal note, while the fine sea salt brings the flavors to life. It's a dish that's as much about feeling as it is about taste, embodying the essence of home-cooked comfort.

Ingredients

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

Method

  1. Start by finely chopping 1 onion. The pieces should be small enough to blend well with the beans but not so fine that they lose their texture. This will ensure the onion flavor is evenly distributed throughout the salad.
  2. In a large mixing bowl, combine 400 g of cooked beans with the chopped onion. Use a bowl large enough to allow for easy mixing without spilling. This will be the base of your salad, providing a hearty texture and flavor.
  3. Pour 80 ml of olive oil over the beans and onion mixture. The oil should coat the ingredients well, adding richness and helping the flavors meld together. Make sure the oil is evenly distributed for a balanced taste.
  4. Add 2 tablespoons of vinegar to the bowl. The vinegar will provide a tangy contrast to the richness of the olive oil, enhancing the overall flavor profile of the salad. Stir gently to combine, ensuring the vinegar is mixed throughout.
  5. Season the salad with fine sea salt to taste. Start with a small amount, mix, and taste before adding more. The salt will bring out the flavors of the other ingredients, so adjust according to your preference.
  6. Finely chop a handful of parsley and add it to the salad. The parsley will add a fresh, herbal note that complements the other ingredients. Stir gently to incorporate the parsley without crushing the beans.
  7. Toss the salad gently to ensure all ingredients are well mixed but the beans remain intact. Use a folding motion to avoid breaking the beans, which will keep the salad looking and tasting its best.
  8. Serve the West African Bean Salad 2 immediately with bread on the side. The salad is best enjoyed fresh, with the flavors vibrant and the textures distinct, making it perfect for sharing at a communal table.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

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

Available soon on Amazon…

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