- 1 CAN OF WHITE BEANS, drained
- 1 LEEK, chopped
- 1 TSP ROSEMARY
- JUICE AND RIND OF 1 LEMON
- 1 TSP SAMBAL
- 4 TOMATOES, cut
- 1/2 CUP WHITE WINE
- 10 OLIVES, halved
- HANDFUL PARSLEY, chopped
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- 500 GRAM POTATOES, unpeeled
and sliced
- BUNCH OF GREEN ONIONS, chopped
- 300 GRAM FRENCH BEANS,
cut
- 1/2 CUCUMBER, sliced
- 100 GRAM CHEESE, in cubes
- 50 GRAM DRIED TOMATOES, soaked and cut
- HANDFUL MINT LEAVES, cut
- 4 TBSP MAYONNAISE
- 1 TBSP MUSTARD
- 1 TBSP HONEY
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Fry the leeks and the
rosemary softly in butter for 6 minutes. Stir in the sambal, the beans,
the lemon juice and rind and the wine and pepper and salt to taste,
heat two minutes. Take the pan off the heat and stir in the other ingredients.
Chill before serving. Serve with
sunflower seed bread.
Worldcook is a big
bean salad lover. See also recipes for
white bean salad from Galicia in Spain
and vegan bean salad.
On 24
September the Dia de
las Mercedes is celebrated in the
Dominican Republic.
Click on culinary calendar for
Links between cooking and celebrations.
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Cook the potatoes 10 minutes in a large pan with
ample water; add the beans and cook 7 minutes more. Add the onions,
cucumber, half of the cheese and tomatoes to the potatoes and the beans
and toss the salad. Mix the mayonnaise, mustard and honey and pour over
the salad. Sprinkle with the remaining cheese and mint leaves.
On 3
September 1752, the
British Empire
adopted the Gregorian calendar. As they skipped immediately 11 days,
it was suddenly the 14th of
September.
Click on culinary calendar for more
links between cooking and worldwide history.
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