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Beans and cavolo nero salad

Beans are very healthy and should be consumed every day. It’s so easy to make a quick salad, using either home-cooked or tinned beans. This beans and cavolo nero salad is made with haricot beans, but cannellini or butter beans would also work for the recipe. Serve it with toasted sourdough bread for a vegan lunch or as a side dish with pork, chicken or lamb.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin or 1 large cup of haricot or cannellini beans
  • 1 cup chopped cavolo nero
  • 3 spring onions
  • 2 pieces of sundried tomatoes from jar
  • 1 Tbsp olive oil
  • ½ lemon zested and juiced
  • 1 clove of garlic minced
  • Salt & pepper

Method
 

  1. Drain the beans and put them in a mixing bowl.
  2. Put the chopped cavolo nero in a steamer and steam over boiling water for 3-5 minutes. Alternatively, blanch them in boiling water for 3 minutes, then drain.
  3. Whilst the cabbage is cooking, tear or cut the sundried tomatoes into thin slices and add them to the beans. Finely chop the spring onions and add them to the beans.
  4. Add the oil, vinegar, minced garlic, lemon zest & juice. Season with salt & pepper.
  5. Rinse the cooked cavolo nero under cold water, then drain and add to the bean salad.
  6. Toss well and serve.