Ingredients with Measurements:
- 1 can of white beans, drained and rinsed
- 1/2 cup of diced salchichón (Spanish cured sausage)
- 1/4 cup of diced red onion
- 1/4 cup of diced red bell pepper
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of red wine vinegar
- Salt and black pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the white beans, salchichón, red onion, red bell pepper, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
10 minutes
Temperature: Serve chilled or at room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 16g
- Protein: 8g
- Fiber: 4g
Substitutions for ingredients:
- Cannellini beans or chickpeas can be used instead of white beans.
- Chorizo or pepperoni can be used instead of salchichón.
- Green onion or shallot can be used instead of red onion.
- Yellow or orange bell pepper can be used instead of red bell pepper.
- Cilantro or basil can be used instead of parsley.
Variations:
- Add diced tomatoes or cucumber for extra freshness.
- Top with crumbled feta or goat cheese for extra creaminess.
- Add a tablespoon of Dijon mustard to the dressing for extra tanginess.
Tips and tricks:
- Make sure to rinse the beans well to remove any excess salt or starch.
- If you can't find salchichón, use any other cured sausage or ham.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra parsley or a sprinkle of paprika.
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a glass of chilled white wine or a cold beer.
Suggested side dishes:
- Crusty bread or garlic bread
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the salad is too dry, add more olive oil or vinegar to the dressing.
- If the salad is too salty, rinse the beans again or add more vegetables to balance the flavors.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Salchichón is a type of Spanish cured sausage that is similar to salami.
- Beans are a staple ingredient in many cultures and have been cultivated for thousands of years.
Flavor profiles:
- This salad is savory, slightly spicy, and tangy.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
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Region: Spanish