Spanish White Bean Salad with Tomatoes and Red Onion Recipe
This salad is a classic Spanish combination of white beans with vegetables and good olive oil – simple yet very satisfying. In tapas bars, similar bowls of beans often sit on the counter as a quick snack to go with a glass of wine. It’s a great idea for an office lunch or a light dinner you can make from pantry staples.
This salad turns simple pantry ingredients into a flavorful, Mediterranean-style dish that works equally well as a snack, side, or light main. The combination of creamy beans, juicy tomatoes, crunchy cucumber, and fragrant olive oil makes it both refreshing and filling.
Chef's tips
Use good-quality extra virgin olive oil, as its flavor is key to the character of this salad. If the onion is very sharp, you can briefly soak the slices in cold water and then drain them to soften the bite without losing crunch.
How to serve
Serve slightly chilled or at room temperature with crusty bread, alongside grilled fish or seafood, or as part of a tapas-style spread with olives, cheeses, and cured meats.
Ingredients
- white beans cooked or canned, drained - 240 g
- tomato ripe - 2 pieces
- red onion small - 0.5 pieces
- cucumber long - 0.5 pieces
- olive oil extra virgin - 3 tablespoons
- red wine vinegar - 1 tablespoon
- garlic small - 1 clove
- parsley chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Drain the beans in a sieve and rinse under running water if you are using canned beans. Set aside to drain.
- Wash the tomatoes and cut into cubes. Wash the cucumber, peel if needed, and slice into half-moons.
- Peel the onion and slice it into very thin slivers. Finely chop the garlic.
- In a small bowl, mix the olive oil, vinegar, garlic, a pinch of salt, and pepper.
- In a larger bowl, combine the beans, tomatoes, cucumber, onion, and parsley. Pour over the dressing and gently toss.
- Set aside for 5–10 minutes to let the flavors meld, then taste and season with more salt or pepper if needed.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Następnego dnia może być jeszcze smaczniejsza, ale warzywa będą bardziej miękkie.
