Serves: 4-6
Prep time: 25 minutes
Beans are a life-saver when it comes to prepare a meal impromptu and delicious. Best of all no-cooking is required. This salad comes together with canned beans. It is easily doubled as a main course and very portable, which makes it an ideal candidate for a party take-along, or a packed lunch. Butter beans hold their shape better than smaller beans once dressed, so they stay firm rather than turning mushy, and their mild flavor takes on the garlic, shallot, and vinegar marinade well. Serve with crusty bread, or alongside grilled meat or fish as a substantial side.
Ingredients
- 2 cans (14 oz / 480 g) butter beans or cannellini beans, rinsed and drained
- 2 cups (180 g) cherry tomatoes, halved lengthwise
- 1 medium shallot, finely diced
- 2 garlic cloves, finely minced
- 1/4 cup (7 g) Italian parsley, finely chopped
- 1 cup (about 250 g) mini mozzarella balls, halved
- 1 cup (250 g) smoked ham, diced
- 10 fresh basil leaves
- 10 good quality black olives in oil
- 2 cups (100 g) baby arugula
- 3/4 cup (175 ml) olive oil, or to taste
- 1/4 cup (60 ml) white balsamic vinegar, or to taste
- salt and freshly ground black pepper
Preparation
- Combine butter beans, cherry tomatoes, shallot, garlic and parsley in a bowl. Add 1/4 cup olive oil, 2 tablespoons white balsamic vinegar, salt and black pepper. Toss all ingredients gently and let it marinate for 5-10 minutes.
- Just before serving, add the diced ham, black olives, basil leaves and arugula. Drizzle with the remaining olive oil and vinegar. Taste for seasoning.
- Serve with bread as a light lunch or as a cold side dish.
Notes
Canned beans: Canned beans come in various degrees of doneness. Some are very soft, others are a bit on the harder side. It is wise to try it first, keeping in mind that the marinade will soften the beans later on. You do not want a salad that is mushy.
White balsamic vinegar: Using dark balsamic vinegar instead of white vinegar will result in a darker, less appealing salad, as it will tint the beans and the mozzarella. The taste is equally good.
Dressing: Beans tend to absorb a lot of dressing; you might need to make an extra portion.
Basil leaves and arugula: Add them just before serving to keep their greenness.
