Ingredients
Scale
Beans
- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ chili, sliced (optional)
- 600 g white beans, drained and rinsed
- 1 tbsp capers, chopped
- Salt, to taste
Salad
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tsp honey
- 2–3 tsp mustard
- Salt, to taste
- Black pepper, to taste
- 5 sun-dried tomatoes, chopped
- 10–12 olives, halved
- 1 red onion, finely sliced
- 5 cooked artichoke hearts, quartered
- 300 g tomatoes, preferably mixed varieties, sliced
- 3–5 radishes, sliced
- Lettuce, to serve
Instructions
Beans
- Heat the olive oil in a frying pan over medium heat.
- Add the garlic, chili, if using, and a pinch of salt. Fry for about 1 minute, until fragrant.
- Add the white beans and mix well. Cook for a few minutes, stirring occasionally.
- Add the chopped capers and stir to combine.
- Transfer the beans to a plate and set aside to cool.
Salad
- In a large bowl, whisk together the olive oil, lemon juice, honey, mustard, salt and black pepper.
- Add the sun-dried tomatoes, olives, red onion, artichoke hearts, tomatoes, radishes and cooled beans.
- Mix well until everything is coated in the dressing.
- Serve the bean salad on top of lettuce and enjoy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes