Serves 4


150 g (¾ cup) dried haricot beans
1 tbsp white wine vinegar
1 vine-ripened tomato, chopped
15 g finely chopped flat-leaf parsley
1 red onion, diced
2 long green chillies, thinly sliced
2 tbsp olive oil
sea salt and freshly ground black pepper
handful of black olives


Soak the beans in plenty of cold water overnight. The next day, rinse the beans and place in a saucepan. Cover with fresh water and bring to the boil, then reduce the heat to medium. Simmer until the beans are soft; this usually takes about 40 minutes, or up to 1 hour. Drain the beans and place in a bowl. Pour the vinegar over the hot beans and stir through. Let the beans absorb the vinegar for a few minutes. Add the tomato, parsley, onion, chillies and olive oil. Season with sea salt and freshly ground black pepper and mix well. Scatter the olives across the top and serve. This salad is especially fantastic with fish dishes.

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