Classic Spanish White Bean Salad
This Classic Spanish White Bean Salad is packed with flavors, easy to make and done within minutes. Gluten Free & Super Refreshing.
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 oz canned white beans (570 grams)
- 1 small onion
- 1 green bell pepper
- 2 tomatoes
- 1 carrot
- 10 black olives
- 2 oz manchego cheese
- 2 hardboiled eggs
- 2 tbsp parsley (8 grams)
- sea salt
- black pepper
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 tbsp sherry vinegar (8 ml)
- 1 clove garlic
- sea salt
- black pepper
Instructions
- 1
Drain the jarred or canned white beans into a colander and rinse under cold water, shake off any excess water and add the beans over a dishcloth, gently pat completely dry, add the beans into a large bowl
- 2
Finely dice 1 small onion, finely chop 1 green bell pepper, finely chop 2 tomatoes, thinly slice 10 black pitted olives, finely shred 1 peeled carrot, cut about 2 ounces of Manchego cheese into small cubes and finely chop a handful of fresh parsley, add all the ingredients into the bowl with the beans, season with sea salt & black pepper
- 3
To make the dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate 1 clove garlic and lightly season with sea salt & black pepper, whisk together
- 4
Pour the dressing over the salad and gently mix together until well mixed, cover with saran wrap and add to fridge for at least 30 minutes
- 5
Remove the salad from the fridge, transfer into a large serving dish and garnish with hardboiled eggs, enjoy!