This hearty bean salad is packed with taste and protein.
- ½ cup of white beans
- ½ cup of red beans
- 1 red bell pepper, sweet
- 1 tbsp of celery, finely chopped
- 3 tbsp of vegetable oil (you can use olive oil)
- 1 tsp of fresh lemon juice (for more exotic taste, use orange juice)
- ½ tsp of sea salt
- Little green pepper to taste
Wash and pat dry the pepper. Slice and finely chop. I like my peppers to be about the same size as beans. It looks much better. I always use canned bean for this salad. If that is your case, wash and rinse the beans and mix with peppers in a large bowl.
However, if you like fresh beans, instead of canned, follow the preparation method bellow.
Add other ingredients and mix well.
Serve this salad cold. You can even keep it in the refrigerator for about 30 minutes before serving.
If you like onions, like I do, add one small, finely chopped onion into this salad. The taste is just perfect.
Bean Salad Useful Tip 1
My trick is to chop the onion, add some salt in it and let it stand for about 20 minutes. Then you have to rinse and squeeze it. This will prevent the onion to take over the entire salad flavor.
How to cook beans?
As I said before, if you avoid canned food, you can easily cook the beans. But, there is one bean trick you always have to follow. Pour some water in a deep pot (depending on how much beans you want to cook).
The water and bean ratio has to be 2:1. Bring the beans to a boiling point and cook for about 2-3 minutes. Now you have to pour out this water and rinse your beans well.
Wash the pot and pour fresh water in it. Add boiled beans and cook again for about 30 minutes (or until the beans soften). This is something you definitely have to do with every bean recipe.
This way you will avoid some toxins that are contained within the bean membrane and get a way healthier meal.