Empedrat de Mongetes - Spanish Bean Salad

Ingredients

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cup (150g) pitted black olives 1 cup (150g) pitted black olives
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley or cilantro, chopped 2 tablespoons fresh parsley or cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Soak the dried white beans in water overnight. Drain and rinse.
2. 2.
   In a large pot, add the soaked beans and cover with water. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beans are tender. Drain and let cool.
3. 3.
   In a large bowl, combine the cooked beans, diced bell peppers, tomatoes, red onion, and black olives.
4. 4.
   In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, chopped parsley or cilantro, salt, and pepper.
5. 5.
   Pour the dressing over the bean mixture and toss gently to combine.
6. 6.
   Let the salad marinate in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
7. 7.
   Serve chilled and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Dried white beans — Soaking the beans overnight helps to reduce their cooking time and ensures a tender texture. Be sure to rinse the soaked beans before cooking.
• Red wine vinegar — Use a good quality red wine vinegar for the dressing to add a tangy and slightly sweet flavor to the salad.

Tips & Tricks

• For added protein, you can include some canned tuna or grilled chicken in the salad.
• Customize the salad by adding other vegetables like cucumber or avocado.
• To make it more filling, serve the Empedrat de Mongetes over a bed of mixed greens or with crusty bread on the side.
• The salad tastes even better the next day as the flavors continue to develop, so it's a great make-ahead dish.
• Experiment with different herbs like mint or basil to add a unique twist to the salad.

Serving advice

Serve the Empedrat de Mongetes as a refreshing main course salad for lunch or as a side dish alongside grilled fish or meat. It pairs well with a glass of chilled white wine.

Presentation advice

Present the Empedrat de Mongetes in a large salad bowl or on individual plates, garnished with a sprinkle of fresh herbs. The vibrant colors of the vegetables will make the dish visually appealing.