If you want to live a healthy lifestyle it’s always good to take a look at what you eat. If you want to eat better you should consider incorporating more legumes into your diet. A delicious summer salad like this White Jumbo Beans Salad is a good option here. If you cook the beans properly you won’t experience the “side effects” many people fear when eating beans… trust me ;P
Legumes are great when you want to add more protein and fiber to your diet. Legumes like beans and lentils also have a positive effect on your blood sugar, for example. For someone like me, they are therefore a great addition to my diet. For everyone else probably too…
Because of the benefits of legumes, I have a huge amount of dried beans, lentils, and chickpeas at home in my cabinets. We eat them more or less at least once a week. You can store dried legumes for a very long time and they are usually quite cheap when you buy them dried. Also easy to prepare. Just let them soak overnight in some water, then cook them and they are good to go into a salad or mixed legumes stew, for example.
This salad here is great as a main course with some bread on the side. You can also serve it as a side salad when you have a barbecue. Ideal in the summer. Salads like this one here can also be prepared in advance (add the dressing later on). Great to take it to work or to a picnic. Great for meal prep. Also, leftovers of an already dressed salad can be stored in the fridge and enjoyed the next afternoon or evening – still very tasty after a day ;)
INGREDIENTS / ZUTATEN
For the salad:
7 oz. (200g) dried white jumbo beans
7 oz. (200g) mini cherry vine tomatoes (mixed), halved
1/2 cucumber, diced
1 small red onion, chopped
1.4 oz. (40g) dried tomatoes (in oil), chopped
1.4 oz. (40g) olives, in rings
3.5 oz. (100g) feta cheese, crumbled
For the dressing:
3 tbsp. olive oil
2 tbsp. red balsamic vinegar
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
salt, pepper
some chopped parsley (optional)
Für den Salat:
200g getrocknete weiße Riesenbohnen
200g Mini Cherry Rispentomaten (bunt gemischt), halbiert
1/2 Gurke, gewürfelt
1 kleine rote Zwiebel,gehackt
40g getrocknete Tomaten (in Öl), gehackt
40g Oliven, in Ringen
100g Hirtenkäse, zerbröckelt
Für das Dressing:
3 EL Olivenöl
2 EL roter Balsamico
1 TL getrockneter Oregano
1/4 TL Knoblauchpulver
1/4 TL Zitronenpfeffer
Salz, Pfeffer
etwas gehackte Petersilie (optional)
DIRECTIONS / ZUBEREITUNG
2. Wash and dry the tomatoes, then cut them all in half. Cut the cucumber into small cubes. Peel and finely chop the onion. Cut the dried tomatoes into small pieces. Cut the olives into rings. Mix everything with the cooled beans in a large bowl.
3. For the dressing, mix the oil with balsamic vinegar, oregano, garlic powder, lemon pepper, salt, and pepper. Add to the bowl and mix well. Place the salad in the fridge for about 1 hour. Sprinkle with crumbled feta cheese and chopped parsley (optional) before serving.
2. Die Tomaten waschen, trocknen und dann halbieren. Die Gurke in kleine Würfel schneiden. Zwiebel schälen und fein hacken. Die getrockneten Tomaten in kleine Stücke schneiden. Oliven in Ringe schneiden. Alles mit den abgekühlten Bohnen in einer Schüssel vermengen.
3. Für das Dressing das Öl mit Balsamico, Oregano, Knoblauchpulver, Zitronenpfeffer, Salz und Pfeffer verrühren. Zur Schüssel dazugeben und alles gut vermengen. Den Salat für etwa 1 Stunde in den Kühlschrank stellen. Vor dem Servieren mit zerbröckeltem Hirtenkäse bestreuen. Nach Belieben mit etwas gehackter Petersilie bestreuen.
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Here is a version of the recipe you can print easily.
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Summer Salad with White Jumbo Beans
- Prep Time: 00:10
- Cook Time: 01:25
- Total Time: 12:00
- Yield: 4 1x
- Category: Salad
- Cuisine: International
- Diet: Vegetarian
Description
Delicious and easy to prepare summer salad made with white jumbo beans, tomatoes, and cucumber. Great dish on a hot summer day!
Ingredients
For the salad:
7 oz. (200g) dried white jumbo beans
7 oz. (200g) mini cherry vine tomatoes (mixed), halved
1/2 cucumber, diced
1 small red onion, chopped
1.4 oz. (40g) dried tomatoes (in oil), chopped
1.4 oz. (40g) olives, in rings
3.5 oz. (100g) feta cheese, crumbled
For the dressing:
3 tbsp. olive oil
2 tbsp. red balsamic vinegar
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
salt, pepper
some chopped parsley (optional)
Instructions
1. Start the night before. Let the white beans soak in water (according to the package directions) for 8-12 hours. The next day, bring a large pot of water to a boil, add the drained beans, then cook for 60-75 minutes until tender (but not falling apart). Remove from the heat, rinse with cold water and let cool down.
2. Wash and dry the tomatoes, then cut them all in half. Cut the cucumber into small cubes. Peel and finely chop the onion. Cut the dried tomatoes into small pieces. Cut the olives into rings. Mix everything with the cooled beans in a large bowl.
3. For the dressing, mix the oil with balsamic vinegar, oregano, garlic powder, lemon pepper, salt, and pepper. Add to the bowl and mix well. Place the salad in the fridge for about 1 hour. Sprinkle with crumbled feta cheese and chopped parsley (optional) before serving.
Notes
Enjoy cooking!
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