Homemade brown bean salad
This lovely brown bean salad is as simple to make as it is delicious. I make it with homegrown brown beans, parsley and red onion.
- 1 3/4 cups (around 4 deciliters) brown beans
- 1 chopped red onion
- 1 cup (around 2 deciliters) chopped parsley
- 2 tbsp rapeseed oil
- 2 tsp balsamic vinegar
- 1/2 tsp herbal salt
Combining last year's brown beans with fresh spring vegetables is a wonderful idea. You can eat this brown bean salad as the main course with a nice yogurt sauce and some bread, or as a side dish to something else. Just remember to start in good time since the dried beans need to soak in water and boil for quite some time before you can start making the salad.
Soak the beans in plenty of water overnight.
Boil in new, lightly salted water on low heat until soft. It takes about 60 minutes but taste them just to make sure they don't break apart when you cook them.
Pour the water out and rinse the beans in cold water.
Mix the beans with the other ingredients.
Serve the brown bean salad as a side dish to your favorite meal, for example, something vegetarian to add some extra protein. This salad makes a great simple lunch with some nice bread too!
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg