Bean and Onion Salad

CategorySide Dishes

Yields1 Serving

 200 g green beans, cut into thirds
 15 ml olive or canola oil
 2 onions, quartered and thinly sliced
 30 ml red wine vinegar
 60 ml water
 5 ml dried thyme
 30 ml tomato paste
 410 g tin butter beans or red kidney beans, drained
 410 g tin four bean mix or more butter beans, drained
 ½ tsp salt
 lemon juice and black pepper to taste
 2 ripe tomatoes, cubed
 handful lettuce leaves

1

This recipe is in Cooking from the Heart 3

Ready in 50 mins

A change from the typical three bean salad with no added sugar.

1. Pour boiling water over green beans and allow to stand until cooked, but still crispy. Drain and rinse with cold water. Repeat if necessary and allow to cool.
2. Heat oil in a large frying pan and fry onions, very slowly until golden and caramelised. If they brown too fast before softening, add a little water and allow it to cook out and fry again. The more golden and soft, the better the flavour.
3. Reduce the heat and add vinegar, water and thyme and simmer for a few minutes. Add tomato paste and stir well. Stir in tinned beans, add salt and season with lemon juice and pepper. Allow to cool.
4. Combine bean mixture with the green beans and tomatoes. Spoon over lettuce.
Serve with roasted fish or chicken. It’s delicious as a starch with a braai. Fill your plate with veggies of your choice and another salad. Another small portion of starch could also be enjoyed.

Tip:
1. Any tinned beans of your choice will be delicious in this salad.

Ingredients

 200 g green beans, cut into thirds
 15 ml olive or canola oil
 2 onions, quartered and thinly sliced
 30 ml red wine vinegar
 60 ml water
 5 ml dried thyme
 30 ml tomato paste
 410 g tin butter beans or red kidney beans, drained
 410 g tin four bean mix or more butter beans, drained
 ½ tsp salt
 lemon juice and black pepper to taste
 2 ripe tomatoes, cubed
 handful lettuce leaves

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 50 mins

A change from the typical three bean salad with no added sugar.

1. Pour boiling water over green beans and allow to stand until cooked, but still crispy. Drain and rinse with cold water. Repeat if necessary and allow to cool.
2. Heat oil in a large frying pan and fry onions, very slowly until golden and caramelised. If they brown too fast before softening, add a little water and allow it to cook out and fry again. The more golden and soft, the better the flavour.
3. Reduce the heat and add vinegar, water and thyme and simmer for a few minutes. Add tomato paste and stir well. Stir in tinned beans, add salt and season with lemon juice and pepper. Allow to cool.
4. Combine bean mixture with the green beans and tomatoes. Spoon over lettuce.
Serve with roasted fish or chicken. It’s delicious as a starch with a braai. Fill your plate with veggies of your choice and another salad. Another small portion of starch could also be enjoyed.

Tip:
1. Any tinned beans of your choice will be delicious in this salad.

Bean and onion salad
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