White Bean Salad with Grilled Portobello Mushrooms and Sun-Dried Tomatoes
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
I want to share my experience with beans. I buy a kilogram of large white beans at once. I soak them overnight and then cook the entire batch in a pressure cooker for about an hour and a half (add salt). Once cooked, drain the broth through a colander, rinse the beans, and let them cool. Divide into four sandwich bags and freeze. It's very convenient for soups and salads. By the way, it doesn't cause bloating at all))) It would be good to let the salad sit for about half an hour.
Ingredients
- Cilantro - to taste
- Porcini Mushrooms - 6 pieces
- White Beans - 10.6 oz
- Sun-Dried Tomatoes - 7.1 oz
- Spanish onions - 1 piece
- Garlic - 8 cloves
- Olive Oil - 3 fl oz
- Mild Chili Spice - 1 piece
- White Balsamic Cream - 1 fl oz
- Salt - to taste
- Sugar - to taste
Step by Step guide
Step 1
Clean the large portobello mushrooms (it's very easy to do by hand), cut off the stems, and marinate the caps in a mixture of balsamic vinegar, olive oil, and garlic (make sure to rub the marinade inside the gills) — let sit for half an hour.
Step 2
Marinate the stems as well and place them under the grill with the caps for about 10–12 minutes. Let cool and slice into strips.
Step 3
If the sun-dried tomatoes are dry (not in oil), boil them for about 25 minutes, remove from the broth, let cool, and slice.
Step 4
Place the boiled beans in a salad bowl, mix with the mushrooms, tomatoes, and thin half-rings of red onion.
Step 5
For the marinade — mix olive oil and white balsamic vinegar (you can substitute with any other light vinegar) in a ratio of (3:1), add sugar, salt, and chili to taste, along with freshly ground pepper.
Step 6
Pour the marinade over the salad and gently mix with your hands, then sprinkle with fresh cilantro.
Step 7
You can add pine nuts or toasted walnuts.
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