Borlotti Bean Salad

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Borlotti Bean Salad

 

 

three 400 g (14 oz) cans borlotti beans (see note), drained, rinsed

1/2 red onion, thinly sliced

1 tablespoon (4 tsp) red wine vinegar

1 tablespoon (4 tsp) extra-virgin olive oil

30 g (1 oz) baby rocket (arugula) leaves

salt and pepper, to taste

 

 

1. Combine beans, onion, vinegar, oil and salt and pepper in a bowl.

Toss to combine. Cover and stand at room temperature for 20 minutes to

soften onion and infuse flavours.

 

2. Add rocket (arugula) and toss to combine. Serve.

 

 

 

NOTE: Borlotti beans are larger and firmer-textured than most other

beans. They team well with tomato, celery, onion, carrot, garlic and

Italian herbs.

 

 

 

Serves 4.