This protein-packed salad is full of delicious flavour bombs including olives, preserved lemons and sweet garlic, as well as fresh herbs and cherry tomatoes. It is a filling meal on its own or as a side salad with chicken, lamb or seafood. Alternatively, for a quick lunch, spread Sabato egg mayonnaise on a slice of baguette and top with the bean salad. 

2 Tbsp Forvm Chardonnay vinegar
½ red onion, finely sliced
720g jar El Navarrico haricot beans, drained and rinsed
1 punnet cherry tomatoes, quartered
½ jar Losada pitted gordal olives, sliced
2 cloves Pons sweet garlic, finely chopped
1 piece Sabato Julie Le Clerc preserved lemon, finely chopped
¼ cup fresh coriander leaves, roughly chopped
¼ cup fresh mint leaves, roughly chopped
1 Tbsp Extra virgin olive oil (EVO)
Sal de Añana Spring Salt
Freshly ground Spice Trader black pepper

In a small bowl, pour the chardonnay vinegar over the red onions. Stir to coat the onions and set aside for at least 15 minutes.

Add the beans, cherry tomatoes, olives, garlic, preserved lemon and fresh herbs to a large bowl. Add the red onions and vinegar. Drizzle with EVO and season with salt and pepper. Toss to combine.


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