Bean Salad Recipe

Name: Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried pinto or red kidney beans, sorted & soaked overnight; 1 bay leaf; Salt; 1/2 cup chopped flat leaf parsley; 1/2 ts dried oregano; 1/8 ts cumin seeds; 1/2 cup chopped onion; 1/4 cup chopped red bell pepper; 1 cup Spanish hard chorizo or salami diced (OPTIONAL); 1/4 cup olive oil; 1/4 cup wine vinegar; Freshly ground black pepper; 1/4 cup black olives (garnish); 2 hard cooked eggs, quartered (garnish); Sliced radishes and lettuce leaves for garnish

Servings: persons

1 lb dried pinto or red kidney beans, sorted & soaked overnight
1 bay leaf
Salt
1/2 cup chopped flat leaf parsley
1/2 ts dried oregano
1/8 ts cumin seeds
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1 cup Spanish hard chorizo or salami diced (OPTIONAL)
1/4 cup olive oil
1/4 cup wine vinegar
Freshly ground black pepper
1/4 cup black olives (garnish)
2 hard cooked eggs, quartered (garnish)
Sliced radishes and lettuce leaves for garnish

1
Drain the beans and put them in a pot with water to cover, bay leaf & one teaspoon salt. (Optional: I also put in pot a halved peeled onion and a whole head of garlic, sliced open horizontally.) Bring to a boil, skim, reduce heat to low and simmer, covered until beans are tender, as short as 30 minutes and up to an hour or more. Check & stir frequently. Drain beans and cool.
2
Add parsley, oregano, cumin seeds, onion, bell pepper, chorizo, oil & vinegar. Add salt & pepper to taste and combine well. Cover and refrigerate for at least two hours (can be made day(s) ahead).
3
Remove from fridge and let stand at room temperature for 30 minutes. Transfer to a platter and garnish with olives, eggs, radishes and the lettuce leaves tucked around the beans.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb dried pinto or red kidney beans, sorted & soaked overnight, 1 bay leaf, Salt, 1/2 cup chopped flat leaf parsley, and more.

Yes, Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean Salad

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