Today I cooked lunch again. This time it was a white bean salad. I still had the can of white beans from the Tesco delivery which I did not want to use to make white bean dip anymore. Change of plan. I was making a classic white bean salad. It went well with fried eggs and toast. I really liked it with the fried egg and toast. Simple, and yummy. Not to mention healthy.
I am actually supposed to be vegan. But I got sold on the idea that free range eggs are alright to consume. Because the chickens basically lay eggs anyway, and free range means the chicken continues to live a normal life not in a cage. Anyway, I am ok to consume free range eggs for now.
The white bean salad is a simple classic. I think it is mediterranean. Basically it is a can of white beans, some onions, other veggies and olive oil with seasoning. It is really yummy. It took me a while to prepare coz I am not good at chopping things up quickly. I haven't honed chef knife skills yet!
I initially thought I put too much olive oil. But I made up for it by adding more vinegar and hoping the recipe will forgive me. Luckily it was a forgiving recipe. I think the olive oil is so good for you too, so it's good to consume a generous amount.
Overall, it was really fun to make and eat. I would do this again if I had a pot luck and had to bring a side dish. But for a light lunch like today it was also quite filling. My parents didn't complain it was too light! But hope we don't get hungry an hour later! My parents ate some fruit after lunch. They had langsat from my grandfather's farm. Hope it fills them up! Anyway, below is the recipe.
White Bean Salad
Serves 4
Ingredients
- 1 can of white Cannellini beans, drained
- a few sprigs of parsley (we used Chinese celery instead coz had no parsley)
- 1 small capsicum
- 1 small red onion
- 2 tbsp olive oil
- Juice from one lemon/lime (or 2 tbsp vinegar)
- Salt and pepper to taste
Method
- Dice onion and capsicum. Chop up the parsley. Put in a large bowl.
- Open the can of white beans, drain them and put into the large bowl with the onion, capsicum and parsley.
- Mix olive oil, lemon juice, salt and pepper in a small bowl. Mix well.
- Pour the mixture into the salad and toss carefully as the beans are soft.
- Serve as a side dish or with egg on toast as a main.
Labels: eating light, healthy, meals, recipe, salads, vegetarian
