Bean salad is one of those dishes that takes just a few minutes to make and always delights. Pumpkin seed oil gives it a nutty flavour and deep green colour, while wine vinegar adds a freshness that brings everything together.
Ingredients (serves 4)
800 g cooked beans (or 2 tins of drained beans), 1 large red onion, a handful of fresh parsley, 3 tablespoons Kisko wine vinegar, 4 tablespoons pumpkin seed oil, salt and pepper.
Method
Drain the beans and, if using tinned beans, rinse them briefly in cold water. Slice the red onion into thin half-rings and finely chop the parsley.
[In-text photo: beans, sliced onion and parsley in a bowl]
In a bowl, combine the beans, onion and parsley. Pour over the wine vinegar and pumpkin seed oil, season with salt and pepper and stir gently so the beans don't get mashed.
Tip
Leave the salad for at least half an hour before serving so the beans can absorb the dressing. If the onion is too strong, pour a little vinegar over it for a few minutes before adding it, and it will become milder.
