I made this salad recently and keep on making it. Its just that good.
The recipe is by the Blogger Sabrina Ghayour and I haven’t changed anything apart from the chilli flakes.
It’s perfect for the salad buffet, BBQ, Picnics or to bring if a salad is asked for.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Ingredients for 4
- 400 g Cannellini beans, drained, rinsed, dried off
- 2 red onions, peeled, halved and cut into very thin slices
- 1-2 tbsp Chill Flakes
- 1 bunch of flat leaved parsley, chopped
- 1 big garlic clove, peeled and pureed
- Juice of 2 lemons
- 3 tbsp Tahini
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- Black pepper
Place the Cannellini beans into a salad bowl together with the sliced onions, chilli flakes and parsley.
For the dressing mix garlic, lemon juice and Tahini. Add olive oil and vinegar and season to taste.
Pour the vinegar over the beans, mix carefully and adjust the seasoning if necessary.
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