Each time my taste buds come in contact with a new combination of tastes, I’m completely drawn to re-creating and further improvising on the alchemy. Was the same case with this great salad proudly introduced by my uncle back in summer. Firstly, I made it vegan (it did contain fish) and secondly, I kept introducing ingredients that would suit – color wise and texture wise – the base of the dish made out of kidney beans. Which by means of richness makes it totally a main dish, though by means of the preparation process is as simple as a salad.
All you have to know is to give plenty of time to the boiling of the beans, so you have it tender, mingling nicely with the crisp veggies As always, pressure cooking is the best option. Also, pay attention to the juiciness of the composition as some of the ingredients – the beans and the dried tomatoes – may progressively suck in the dressing. A good moment to practice indulgence :))
Below you have the list of ingredients, but feel free to make your own choices!
- dried tomatoes (partially rehydrated)
- red bell peppers
- red onions
- parsley (or other greens)
- black olives
- olive oil
- balsamic vinegar
- ground pepper and/or coriander
- garlic (in moderate amount)
- sesame seeds & sprouts (optional)