Salatada

Marinated bean salad

Delicious and nutritious marinated bean salad bursting with tangy flavors and fresh herbs. Perfect for a refreshing and satisfying meal.

Ingredients:

1 teaspoon kosher salt, plus more for seasoning
170g green beans, trimmed and cut into thirds
One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 peperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 grams) extra-virgin olive oil

Fill a large bowl with cold water and ice. Heat a large saucepan of salted water until it reaches a boiling point. Put the green beans in and cook until they are just soft, which should take around 2 to 3 minutes. Drain them and transfer to the ice water to halt the cooking process. After that, drain them again and dry thoroughly. Place them in a serving bowl together with the cannellini beans, chickpeas, tomatoes, thinly sliced celery along with the leaves, red onion, peperoncini, olives, and parsley.
In a tiny bowl, mix together the lemon juice, peperoncini brine, sugar, 1 teaspoon of salt, and a few grinds of pepper. Blend in the olive oil until it forms a consistent dressing. Drizzle this dressing over the bean mixture and mix thoroughly. Add more salt if necessary. This dish can be prepared a day in advance --- please note that the green beans might change color slightly due to the lemon juice, but the flavor will be even richer after marinating for a longer period.

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