Does bean salad need to be refrigerated?

The salad should be refrigerated to ensure safety as well as extend the quality. Store in an airtight container and if kept cool, the salad should last as long as five days. As always, make sure to keep the dressing separate.

What do you serve with bean salad?

Grilled meats like chicken or steak are an ideal match for the salad if you’re looking to turn it into a fuller main meal. Vegetarian options that also help bulk it up and combine well with the flavours are classic baked potatoes or oven roasted corn – with a hint of butter or oil of course!

Do you soak beans on the counter or in the fridge?

If the beans you’re using need to be soaked, then doing so at room temperature is the best bet. Soaking the beans in the refrigerator can actually cause them to spoil , so the counter is your smartest option.

What if I forgot to soak my beans overnight?

Soaking beans for eight hours overnight is the most straightforward way to unlock their flavour while maintaining their texture, but there is an alternative if you find yourself in a hurry. Rinse your beans, cover in water and bring to a boil over a high heat before cooking for five minutes. After removing from the heat, allow the beans to soak in the water for an hour before rinsing again, and you can now use them as desired.

Home
Recipes
Bean salad

Bean salad

Name: Bean salad
Total time: 30 min
Yield: 4 portions
Ingredients: 1 tbsp white vinegar; 1 pinch sea salt; freshly ground pepper; 3 tbsp olive oil; 1 tbsp fresh basil, chopped; 300 g frozen haricot beans; 1 can (approximately 240 g) mixed beans; 100 g red and yellow cherry tomatoes, halved; 2 small red onions, thinly sliced; 200 g Puck® Premium cubed feta cheese; fresh basil leaves

30 min.

This tasty bean salad is topped with salty cheese and contains bags of flavour. The combination of different beans gives it plenty of nutritional value, and best of all, the salad is easy to make.

Other recipes you will love

Creamy Chicken Soup

Cheese, Cooking cream, Cream, Dinner, Easy, Garlic, Lunch, Main course, Pasta, Quick, Savory, Spaghetti

Creamy pasta pesto

All vegetables, Cheese, Cooking cream, Cream, Dinner, Iftar, Italian, Lunch, Main course, Mozzarella, Pasta, Ramadan, Savory, Spinach

Bechamel spinach cannelloni

Cheese, Cooking cream, Cream, Dinner, Easy, Eggplant, Garlic, Italian, Lunch, Main course, Pasta, Penne, Quick, Savory

Pink Penne pasta with eggplants

All vegetables, Bread, Cheese, Corn, Cream cheese, Dinner, Iftar, Light, Pasta, Pepper, Quick, Ramadan, Salads, Tomato

Pasta Salad

All fruits, Cream, Desserts, Easy, Ramadan, Whipping cream

Waffles with whipped raspberry panna cotta and liquorice sauce

Why it’s time to give bean salad a chance

Not only is this bean salad delicious, it also has health benefits. Packed with fibre, protein, iron, magnesium and potassium, beans are a true superfood and this salad makes it all the easier (and tastier) to include them in your diet!

Bean there, done that: dressings and toppings

Vinegar-based dressings are the perfect pairing for the beans in the salad. Try combining apple cider vinegar with some oil and pepper to deliver a combination of sweet and slightly bitter notes. For a warmer flavour that will quickly wake your tastebuds up, combine lemon juice, minced garlic, oil and Dijon mustard then drizzle over to taste.

When it comes to toppings, anything crunchy is a certain hit. From toasted cashews, to pumpkin seeds, bread croutons or sliced radishes – the texture contrast is a satisfying finishing touch for the dish.

A splendid lunch box for those stressful days

The nutritional value of the salad makes it an ideal candidate for a lunch box that will help you get through the rest of the working day. Simply prepare the salad the night before and keep the dressing separate so it doesn’t become too soggy, then combine when you’re ready to eat, and enjoy!