| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 12g | 2g | 28g |
| sugars | fibre | protein | salt |
| 4g | 8g | 11g | 0.25g |
Why I Love Finnish Bean and Tomato Salad
I’m usually dancing between Caribbean and Spanish flavors, but recently, I found myself moonwalking towards Northern Europe with the discovery of a delightful Finnish dish, the Bean and Tomato Salad. This salad, while simple in composition, carries a charm that’s hard to resist. It’s this type of minimalist, yet flavor-packed cuisine that always takes me by surprise and steals my heart, or in this case, my taste buds.
The Beauty of Simplicity
In this seemingly simple Bean and Tomato Salad, there’s a harmony that, much like Kepler’s laws of planetary motion, keeps everything in perfect balance. The creaminess of the cannellini beans, the sweetness of cherry tomatoes, and the sharpness of red onion come together to create a star in the culinary cosmos. The addition of fresh herbs like parsley and basil not only bring bright notes to the plate but also a hint of Mediterranean flair, reminding me of sun-drenched afternoons in Spain. The final layer of complexity – a well-balanced dressing of olive oil and red wine vinegar – makes this salad a culinary masterpiece.
Perfect Pairings and Serving Suggestions
As the queen of tapas, I’m constantly exploring how standalone dishes can complement each other. This Bean and Tomato Salad would sit perfectly alongside some traditional paella, adding a fresh and healthy edge to the hearty and robust flavors of the meat and rice. It’s also an excellent accompaniment to grilled seafood, much like my desert island dish, BBQ Prawns with Mango, Chilli, Ginger, and Lime.
The diversity and adaptability of the Bean and Tomato Salad is reminiscent of one of my culinary inspirations, chef Sasu Laukkonen, who is known for highlighting fresh, local ingredients in his creations. Just like Laukkonen, this salad tells a story of its roots while effortlessly blending in on a global table.
What You’ll Need
- 2 cans (15 ounces each) of cannellini beans, rinsed and drained
- 1 pint of cherry tomatoes, cut into halves
- 1 medium red onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of fresh parsley, finely chopped
- 1/4 cup of fresh basil leaves, finely chopped
- 1/2 cup of olive oil
- 3 tablespoons of red wine vinegar
- Salt and black pepper to taste
Method
Step One
Open the cans of cannellini beans. Rinse them under cold water and allow them to drain. This not only washes away the canning liquids, but also helps to reduce the sodium level of the beans.
Step Two
Take a pint of cherry tomatoes and cut them in half. You can leave the smaller ones whole if you desire. Additionally, finely chop one medium red onion, 2 cloves of garlic, 1/4 cup of fresh parsley, and 1/4 cup of fresh basil leaves.
Step Three
In a separate bowl, mix together your olive oil and red wine vinegar. This will create a simple, flavorful vinaigrette for your salad. If you want a stronger vinegar flavor, you can add another tablespoon, but do so gradually. Tasting as you go is key.
Step Four
Place the drained beans, cut tomatoes, chopped onion, minced garlic, chopped parsley, and chopped basil into a large salad bowl.
Step Five
Pour the vinaigrette over the salad mixture and gently toss to make sure all the ingredients are coated with the dressing.
Step Six
Finish your salad with a sprinkle of salt and black pepper to taste. You can serve immediately or let the salad sit for a few hours to let the flavors meld together. Enjoy your bean and tomato salad on its own or as a side dish.
