Bean Salad & Vinaigrette

Pulses (legumes) are an important part of the diet here in Spain. Whether home cooked or from can/jar, beans, chickpeas, lentils, etc. are an excellent source of protein, fiber, minerals and more. This recipe, like others here is designed to be a starting point, open for creative "adjustments".

There's an excellent supply of canned legumes in our local shops. The quality is excellent and they're inexpensive. In this case, I used a 400 g (16 oz) jar of white beans from a local supermarket.

Ingredients

• 1 - 16 oz jar (or tin) of white beans (rinsed & drained)
• 1 - medium sized tomato (peeled & diced)
• 1 - small green onion (white & green parts, thinly sliced)
• 4 - medium sized olives (sliced)
• 1 - hard boiled egg (chopped)
• 6/8 tablespoons special vinaigrette (to taste)
• Options: 1 tablespoon red/green pepper, pickle (diced), or capers; small tin of tuna; diced hot cherry or chile peppers.

Preparation

• Put the beans & veg in a large bowl, pour on the vinaigrette (shaken, not stirred).
• Mix thoroughly, but gently to avoid crushing the beans.
• Best made an hour or so before serving to get the flavors blended.
• Garnish possibilities: crispy bacon, sliced hard boiled egg, olives, pickles, sun dried tomatoes, cherry tomatoes (quartered)...

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