Creamy white bean salad
Spain on a Fork · ♥ 1.2K likes · 25.5K views · 5 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can white beans
Drain two cans of white beans into a colander and rinse under water, then shake off the excess.
- 50 g chopped red onion
- 45 g chopped English cucumber
- 60 g chopped red bell pepper
Transfer the beans to a large bowl and add the chopped red onion, cucumber, red bell pepper, corn and parsley.
- 40 g corn kernels
- 8 g chopped parsley
- sea salt
- black pepper
Season with sea salt and freshly cracked black pepper and mix gently so the beans do not break.
- 150 g plain Greek yogurt
- 2 cloves garlic
In a second bowl combine the Greek yogurt, grated garlic, lemon juice and extra virgin olive oil.
- 10 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- black pepper
Season with sea salt and black pepper and whisk to a creamy dressing; thin with water if it is too thick.
- water
Add the dressing to the bean salad and mix gently until well combined.
Dressing the salad and storing it
Serve at room temperature or chilled; it holds 3 to 4 days in an airtight container in the fridge.