Fresh white beans with cucumber, tomato and capers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Salad
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Fresh white beans fresh shelled beans 500 g
- Tomato stalk removed, diced 250 g
- Cucumber trimmed, diced 250 g
- Spring Onion 100 g cooking; 50 g dressing 150 g
- Garlic 1 peeled clove 3 g
- Capers drained 20 g
- Extra virgin olive oil for the dressing 40 g
- White wine vinegar for the dressing 20 g
- Water for cooking, drain 1200 g
- Parsley chopped 4 g
- Salt for cooking 2 g
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Method
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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.
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Dice the tomato and cucumber finely and finely chop the remaining 50 g raw spring onion. Put in a large bowl.
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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.
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Add the warm beans to the vegetables, pour over all the dressing and fold gently to avoid breaking them. Divide between four plates.
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