Matt’s Bean Salad
Red Onion finely sliced into half rings
Quality fresh tomatoes cut into bite sized cubes
Can of cannellini, borlotti, or 4 bean mix
Fresh French beans lightly boiled and chopped into 4 cm lengths or grilled and skinned capsicum cut into strips (optional)
Fresh parsley finely chopped
1 x teaspoon finely chopped garlic
¾ teaspoon sugar,
½ teaspoon salt,
½ teaspoon ground pepper
50 mls white wine vinegar
50 mls olive oil
Mix all ingredients in a glass jar with lid and shake until salt and sugar are dissolved
Marinate drained beans and onion in dressing and let sit for 10 minutes to half an hour
Toss in boiled French beans or capsicum (optional) and let sit for another 5 minutes
Before serving add tomatoes and parsley and toss
Best served with Rösti and pan fried fish
A variation of this works really well with breakfast.
Fry onions until translucent (with optional diced chorizo)
Add capsicum strips, diced tomatoes and canned beans (don’t include French beans)
Splash in some vinegar and let simmer. Season with salt, pepper/chilli.
Before serving stir in finely chopped parsley.
Serve with Omlette and Rösti