White bean salad with sesame dressing
White beans, tomatoes, and capsicums are dressed with a savoury tahini dressing in this filling salad. You can make this salad immediately by using canned beans.
Ingredients
Serves: 4
- 1 cup (200g) dried small white beans
- 2 medium tomatoes, cored and diced
- 1 medium red onion, thinly sliced
- 2 mild light green banana capsicums, cut in thin strips
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
- salt and freshly ground black pepper
- 4 tablespoons tahini
- 2 tablespoons lemon juice
- 2 medium eggs, hard–boiled, sliced
- 1⁄3 cup (50g) black olives
- 1⁄2 cup (40g) fresh parsley leaves
Directions
Preparation:8hours ›
Cook:45min ›
Extra time:4hours25min ›
Ready in:13hours10min
- Soak beans in water overnight. Drain. Place in a pan and cover with water. Bring to a boil; cook 35 minutes or until soft. Let cool in cooking water. Drain.
- Place beans in a serving bowl. Add tomatoes, onion and chilies. Whisk oil, vinegar, salt and pepper and stir into salad.
- Combine tahini, lemon juice and about 4 tablespoons water in a bowl; stir until smooth. Add salt to taste. Add eggs, olives and parsley to salad. Spoon on sesame dressing.
health guide
Sesame seeds are a good source of calcium, magnesium, iron and zinc. They also contain two unique substances called sesamin and sesamolin, both of which have been shown to have a cholesterol-lowering effect in humans.
white bean salad with herb dressing
Cook 250 g dried small white beans as for main recipe. Finely slice 3 spring onions. Dice 2 small cucumbers. Halve and dice 1 yellow capsicum. Combine all ingredients in a serving bowl. * To make herb dressing, combine 1⁄2 cup (125 g) sour cream and 2 tablespoons olive oil. Add 1 tablespoon finely chopped fresh marjoram, 1 tablespoon finely chopped fresh mint leaves and 1 tablespoon finely chopped fresh parsley. Season generously with salt and black pepper. * Pour dressing over salad and stir in. Serve with toasted focaccia.
roasted buckwheat salad with yogurt dressing
Prepare 1 cup (180 g) whole-grain roasted buckwheat groats as for main recipe; let cool. Dice 2 large tomatoes and 1 red and 1 green capsicum. Slice 3 spring onions into rings. Place all ingredients in a serving bowl. * To make yogurt dressing, mash 100 g feta in a bowl with 2⁄3 cup (175 g) yogurt. Whisk in 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon white wine vinegar. Add salt and pepper to taste. Stir into salad. Sprinkle with 2 tablespoons chopped fresh parsley.
