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Fresh white beans with cucumber, tomato and capers

Name: Fresh white beans with cucumber, tomato and capers
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 500 g Fresh white beans (fresh shelled beans); 250 g Tomato (stalk removed, diced); 250 g Cucumber (trimmed, diced); 150 g Spring Onion (100 g cooking; 50 g dressing); 3 g Garlic (1 peeled clove); 20 g Capers (drained); 40 g Extra virgin olive oil (for the dressing); 20 g White wine vinegar (for the dressing); 1200 g Water (for cooking, drain); 4 g Parsley (chopped); 2 g Salt (for cooking)

Total time1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h

Preparation and possible waiting: 20 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender fresh white beans served warm with cucumber, tomato and a caper and parsley dressing.

Jump to steps

20 minpreparation and possible waiting

1 hcooking

4servings

1.098 kcalwhole recipe

275 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h

Preparation and possible waiting: 20 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Salad 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

Low calorieLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Put the fresh white beans in a saucepan with 100 g spring onion, the garlic, water and salt. Bring to the boil and simmer for 40–55 minutes until tender.
Drain, reserving 50 g broth. Chop the cooked spring onion and mash the garlic; both will go into the dressing.
Dice the tomato and cucumber finely and finely chop the remaining 50 g raw spring onion. Put in a large bowl.
Mix the oil and vinegar with the capers, parsley, cooked spring onion and mashed garlic. Add 1–2 tablespoons of reserved broth if you prefer a lighter dressing.
Add the warm beans to the vegetables, pour over all the dressing and fold gently with a spatula, lifting the mixture from the bottom to avoid breaking them. Divide between four plates.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.