Fagioli in insalata

Fagioli in insalata is a simple Italian bean salad based on white beans, red onion, good olive oil and lemon. Fresh, aromatic and ideal as a side dish with an Italian meal, but also very suitable as a light lunch. This recipe can be made with tinned beans or with dried beans that have been soaked and cooked in advance.

Serves: 4
Preparation: approx. 15 minutes
Cooking: approx. 10 minutes
Total time: approx. 35 minutes

Ingredients

• approx. 400 g large white beans (drained weight from a tin) or approx. 200 g dried white beans, soaked for 12 hours and cooked until tender
• 1 red onion
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 2–3 tbsp finely chopped flat-leaf parsley
• salt
• freshly ground black pepper

Preparation

• Tip the tinned beans into a sieve, rinse under cold running water and drain well.
• Soak the dried beans for 12 hours in plenty of cold water, drain, rinse briefly and then cook them in plenty of fresh water for 45–60 minutes until tender. Drain and allow to cool to room temperature.
• Peel the red onion and slice it into thin half-rings.
• Wash the parsley, shake dry and finely chop the leaves.

Method

1. Make the dressing
   Put the olive oil, lemon juice, dried oregano and finely chopped parsley in a bowl. Add a pinch of salt and some freshly ground black pepper. Whisk with a fork or small whisk until you have a cohesive dressing.
2. Let the onion soften
   Add the onion rings to the dressing and toss well. Leave to stand for 5 minutes, so the onion becomes a little softer and milder.
3. Mix the beans through the dressing
   Put the drained (or cooled) beans in a large bowl. Add the onion with the dressing and mix gently so the beans stay whole.
4. Season to taste and leave to infuse
   Taste and, if necessary, season further with extra salt, pepper or a little extra lemon juice. Leave the salad to stand at room temperature for 10–15 minutes so the flavours can infuse.
5. Serve the bean salad
   Give the bean salad a quick toss again just before serving. Serve at room temperature, for example as a side dish with grilled meat or fish, with grilled vegetables, or simply with some good bread as a light lunch. The salad can easily be prepared in advance: feel free to make it a few hours ahead and keep it covered in a cool place; bring it back to room temperature before serving.