I woke up on Saturday morning in a lazy mood. I had planned to go shopping, to cook and take photos of an egg salad I was planning on making but I was so comfortable in bed… Besides it was miserable outside, as usual, so I changed my schedule and I decided not to go shopping nor make an egg salad. Instead, I went to my pantry looking for inspiration and some leftover ingredients for a salad. I found what most of you probably always have in your cupboard, a can of white beans. I know it doesn’t sound very exciting, so I asked myself ‘What would go well with these beans?’ many things came to my mind but I also had to think ‘what do I have left in my near empty fridge?’ Thankfully upon inspection, a bunch of asparagus were left just waiting for me!
Sometimes this is how a recipe starts but I have to say it is not always that simple! It is more common go shopping to different places to get the necessary ingredients and then to start cooking.
I was going to call this dish “a canned salad” but I thought it deserved a more appealing name because it ended up being a delicious and also quite a fancy salad. It is such a simple and easy recipe, it’s made from only 6 ingredients and in 15 minutes. If only I had known how fast I could make this salad I would have spent another hour in bed 😉 Whoever invented canned food has made my life much easier!
It can look a little strange eating a plate of white beans with a fork but this White Bean Salad tastes like heaven! It’s also very fresh and has an amazing mix of flavours. You will not want to use slow-cooker chickpeas recipes anymore.
It is also recommended by health experts to include beans in our diets every week, they are a great source of protein and antioxidants.
This is not my first legume salad, I love to mix whole grains such as quinoa, barley, etc with legumes to make a more homely salads, especially in Winter time. Stick around if you want to taste the next Salad Bowl: Mediterranean Lentil Salad with Red Pepper, coming very soon!
- 1/2 can white beans
- 2 cups arugula, leaf lettuce or cress leaves
- 1 bunch (10 units) of asparagus
- 2 boiled eggs
- 1 can of tuna chunks in olive oil (or in brine)
- parmesan cheese to taste
- a pinch of salt and pepper
- a pinch of chili flakes (optional)
- - Citrus Vinaigrette -
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp orange juice
- 1 tsp 100% pure honey
- Rinse the asparagus under cool water, remove the bottom part using your fingers and if they are quite big or thick you will need to peel the stalk with a vegetable peeler, the top part is more tender and doesn´t need to be peeled.
- Cook asparagus in a pot of boiling salted water for 3 minutes. Then drain and dry them with some kitchen towels. Put them on a plate and coat with a bit of olive oil, sprinkle them with chili flakes and a pinch of salt. Move well to combine.
- Heat a large frying pan, add the asparagus and stir-fry over a medium heat for around 8' or until they get slightly brown.
- In the mean time, rinse and drain the canned beans. Wash green leaves and chop the boiled eggs. Put the leaves and the beans in a big serving bowl, add the tuna chunks, the asparagus and top with small Parmesan cheese slices.
- For the vinaigrette, mix together all the ingredients in a small bowl and whisk until combined. Scatter the citrus vinaigrette over and serve.
- *¿How to make this salad even lighter? cut down the amount of beans and add more green leaves or some sprouts instead such us: Green-Leaf Sprouts or alfalfa sprouts.
- *Use your favourite type of white beans, don't worry about all the different kinds of canned bens that exist the most important thing is to rinse and drain them properly.
- *The citrus dressing make a nice combination with this salad but you can substitute it for a olive oil and vinegar dressing.