Haricot Beans Salad with Yacon and Sweet Marmande Tomatoes
"This haricot beans with yacon and tomatoes salad it’s a burst of goodness, but I’m talking here real goodness. Fully packed with vitamins, minerals, textures and loads of colours. It is one of my top favourite salads mainly because there is so much room for changing the ingredients. It has to be a seasonal salad obliging is to gather in one bowl all the goodness of a particular season whatever that is. This bean salad makes a beautiful one all throughout the year. I have made it again and again, this time in my favourite season of all. Spring."
NotesTomatoes… I have chosen marmande and rebellion tomatoes because they are not as juicy but are sweet and very tasty.
They are not always available so feel free to use beef tomatoes or any tomatoes that you may like or prefer.
Yacon can be replaced by apple, I do make this salad with apple that I cut jullienne and sprinkle with a generous amount of lemon juice so that it does not change the colour immediately.
Serves4
Preparation Time10 min
Cooking Time20 min
Ingredients
- Salad:440 g haricot beans cooked
- 1 sweet marmande tomato
- 1 rebellion tomato
- 2 celery stalks with leaves
- 1 red onion
- 1/4 red pointed cabbage
- 1 beetroot shredded
- 4 tbsp yacon grated or cubed
- 60 g Mixed salad leaves
- 4 peppers sweet bite peppers
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Cook the beans. I used my pressure cooker and they were ready in 20mins. I’ve set up on 15 mins. When ready, take out in a colander and allow to cool and drain.
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While the beans are cooking or cooling, prepare all the other vegetables by washing, chopping, cutting or grating them accordingly.
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Start chopping the onions, peppers, celery, cabbage, tomatoes, shred the beetroot and grate the yacon. Put them all in a larger bowl. Add the salad leaves too.
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Prepare the vinaigrette by chopping the parsley super, super fine, add the oil, the crushed and finely chopped garlic, salt, pepper and vinegar. You can put all these ingredients in a jar and give them all a good vigourous shake or you could chop them roughly and place in a small food processor giving them a good few pulses.
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Add the beans to all the other chopped, cut or grated ingredients. Mix well, pour in the vinaigrette and serve.