Our bean salad features rich and creamy farmhouse beans, paired with fresh produce and succulent tuna, adding a vibrant touch to your dining table. Enjoy a burst of flavour and freshness with every bite!
Serves 6-8
2 small courgettes, finely sliced
Extra virgin olive oil (EVO)
1 cup corn kernels
10 Losada pitted Gordal olives, halved
200g punnet cherry tomatoes, halved
2 celery stalks, finely sliced
3 spring onions, finely sliced
700g jar El Navarrico large white farmhouse beans, rinsed and drained
Sal de Anana spring salt
Freshly ground black pepper
200g Callipo yellowfin tuna in oil, drained
Handful basil leaves
Pronto rosso dressing:
2 cloves garlic, crushed
2 Tbsp Sabato pronto rosso
3 Tbsp Forvm Chardonnay vinegar
3 Tbsp extra virgin olive oil (EVO)
Pan fry courgette slices in a frying pan with a little EVO, tossing to lightly brown on both sides. Remove to a plate to cool. If using fresh corn, cook in a pot of boiling, salted water for 2-3 minutes then drain well and plunge into ice cold water to cool completely.
Drain the corn well and add to a large salad bowl along with the olives, cherry tomatoes, celery, spring onion, white beans and cooled courgette slices. Season with salt and pepper and toss well. Break up with tuna into bite-sized pieces and add to the bowl.
For the Pronto rosso dressing, put all ingredients in a screw top jar, season, seal the jar and shake well to combine. Pour dressing over salad and toss well to combine. Garnish with basil.
Recipe by Julie Le Clerc
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