German cuisine · Salads & Mezze

White Bean Salad with Onions

White beans tossed with red onions, flat-leaf parsley and a robust vinegar dressing.

Ingredients · for 4 servings

• 500 g white beans (canned)
• 1 red onion
• 1 clove garlic
• 1 bunch flat-leaf parsley
• 3 tbsp white wine vinegar
• 6 tbsp olive oil
• 1 tsp medium-hot mustard
• 1 tsp sugar
• Salt, pepper

Instructions

1. Drain the beans into a sieve, rinse thoroughly under cold water until no more foam appears, and drain very well.
2. Cut the red onion into thin half-rings, finely grate the garlic and roughly chop the parsley leaves.
3. Mix the vinegar, mustard, sugar, garlic, salt and pepper until the sugar has dissolved, then whisk in the olive oil in a thin stream.
4. Let the onion rings steep in the marinade for 10 min. – this mellows their sharpness and tints the dressing slightly pink.
5. Gently fold in the beans and parsley so the beans stay whole, and let the salad rest for 20 min. at room temperature.
6. Season generously with salt and pepper before serving and drizzle with a splash of olive oil to serve as a side dish or light meal.