Wasfetna

White bean salad

White beans with tomato, red onion and parsley in a lemon and garlic dressing, with egg and olives.

Vegetarian

White bean salad
Cooking time
15 min
Hands-on time
15 min
Difficulty
Easy
Cuisine
Levantine
Calories
160
Contains
Eggs

A cold bean salad substantial enough for a light lunch. The beans are rinsed and dried so they separate, then tossed with the dressing very gently so they stay whole and don't break down.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the salad

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Strainer — Rinse and dry the beans before mixing.
  • Wide mixing bowl — Fold gently so the beans do not break up.

Method

  1. Drain the beans, wash them with cold water, then dry them.

    4 min
    You’ll know it’s ready when

    The beans are separate, with no foam on them.

  2. Soak the onions in cold water and drain them, then mix the beans with the tomatoes and parsley.

    6 min
    You’ll know it’s ready when

    The ingredients are evenly distributed.

  3. Whisk the sauce, pour it over, and stir gently so the beans don't fall apart.

    3 min
    You’ll know it’s ready when

    The beans are whole and coated in the dressing.

  4. Arrange the egg slices and olives on top and serve.

    2 min
    You’ll know it’s ready when

    The top is neat and the salad is cold.

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