Haricot beans salad with yacon and sweet marmande tomatoes
This haricot beans salad contains a nutritious pallete of ingredients , it is a refreshing and such nourishing one too. Trully yummy and so quick to make
Course Main Dish, Salad, Side Dish, Warm salad
Cuisine Mediterranean, Ramona's Cuisine, World Cuisine
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.
While the beans are cooking or cooling, prepare all the other vegetables by washing, chopping, cutting or grating them accordingly.
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.
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.
Add the beans to all the other chopped, cut or grated ingredients. Mix well, pour in the vinaigrette and serve.
Notes
Tomatoes... 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.