Smoky Spanish butter bean salad with piquillo peppers
Spanish cuisine · Spain on a Fork · ♥ 885 likes · 8K views · 6 min video
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Read about lima, butter and gigante beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
- 15 ml sherry vinegar
- 1 cloves garlic
- 1¼ g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
In a large bowl, combine the extra virgin olive oil and sherry vinegar, finely grate in the garlic, add the smoked paprika, season with sea salt and black pepper and whisk.
A no-cook Spanish bean salad
- 1 jar cooked butter beans
Drain the jar of butter beans in a colander, rinse under water, shake off the excess and add to the dressing; mix gently.
- 1 whole small red onion
- 4 whole jarred roasted red bell peppers
Finely chop the red onion, thinly slice the roasted red peppers (patted dry) and the olives, and roughly chop the parsley.
- black pitted olives
- 5 g fresh parsley
Add the chopped ingredients to the beans, season with sea salt and black pepper, and mix gently so the beans do not break.
Serve at room temperature or chilled; keeps 3 to 4 days in the fridge, with a crunchy baguette.