Snabblagad bönsallad med crunch

Först ett litet intro på engelska, därefter recept på svenska:

In all honesty, this wasn’t meant to become a share-worthy recipe. We were making dinner a few weeks ago, and the scene was really a whole mishmash of leftovers, summer veggies pulled from the freezer and some potatoes from the pantry. We were lacking sufficient protein, so I decided to whip up a side salad with beans as the main ingredient, while Mike was managing the rest of the pots and pans. The outcome exceeded our expectations, reminded us of a dish we used to cook often back in New York, and left us if not hungry for more that day, as least interested in making it again. So we did. And then a third time. And after that, we deemed it recipe-worthy, so… here it is.

It’s the simplest dish you can imagine, and the perfect thing to throw together for all fellow vegetarians and vegans out there, when you realize your meal is lacking some nutritional value. With both a generous amount of beans and a nice addition of almonds, the protein content is respectable. Flavor boosters such as sun-dried tomatoes, raw garlic and red onion elevate the salad a little further, and the quickly pan seared carrot coins add a pop of color and a different texture to the mix. All in all, it’s a neat little side dish, checking all the boxes we want those to check.

Do know that many of the components can easily be replaced. The cannellini beans can be replaced by any legume, really – be it chickpeas, another type of bean or black lentils. The almonds can, naturally, be switched out for walnuts or any other nut or seed on hand. If you sit on some leftover green onions or scallions, go ahead and throw them in instead of the red onion. And so on. Think of this recipe as more of an inspiration, or a formula if you will, and allow your pantry and fridge decide what will go in there. What’s listed below is our favorite combination, but when the summer arrives, I’m sure it’ll see alterations. I can already visualize the first broccoli florets of the season kicking the carrot coins in the butt, and after a long winter… that will be one heck of a good day. Leftovers keep well in the fridge for at least 3-4 days. Happy cooking!

For recipe in English, click here: Quick and Crunchy White Bean Salad

4 portioner som en mindre sidorätt

5 dl kokta små vita bönor (~350 g), sköljda och avrunna
1 st liten rödlök, finhackad
2 st vitlöksklyftor, finhackade eller pressade
1 dl rostade mandlar (~65 g), grovhackade
5 st soltorkade tomater, hackade
2 st medelstora morötter (~200 g), skurna i 0.5 cm slantar
1 msk olivolja
1 tsk ljus sirap
1 tsk vegansk majonnäs
1-2 msk torkad oregano
Salt och svartpeppar att smaka av med

  1. Blanda samman bönor, rödlök, vitlök, mandlar och soltorkade tomater i en skål. Sätt åt sidan.
  2. Råstek sedan morotsslantarna i olivolja och 1/2 tsk salt på medelhög värme. Vänd dem efter ett par minuter, låt andra sidan få lite färg och ta sedan av från värmen. Tillsätt slantarna samt oljan från stekpannan till salladen och rör runt.
  3. Rör därefter ned sirap, majonnäs och oregano. Smaka av med salt och svartpeppar, och tillsätt en extra skvätt olivolja om det känns aningens torrt. Servera direkt eller förvara i kylen till senare.

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