Just like compelling characters in good stories, all recipes have origin stories. Some are a stroke of inspiration, others a methodical mixing of different flavors. This recipe was born out of sweet serendipity. We were spending the weekend at a rented chalet with friends, so we needed something quick that didn’t have too many ingredients. So we came up with a plan for a simple lunch; a filling bean salad, simply seasoned with olive oil and balsamic. It turned out surprisingly fantastic. I’ve made a few modifications since then, but kept the vibes the same. 

Since the recipe is simple, I like to make sure I’m using high-quality ingredients. The recipe calls for large white beans, and I like to cook them myself. I use California Corona Beans from Rancho Gordo. I cannot speak highly enough of them. Their beans are second to none and really take meals to the next level. However, in a pinch, canned beans will also do. Try to find high-quality ingredients regardless, and this recipe will shine. Just a note, this is a large salad great for summer picnics or barbeques! Hopefully, it can brighten up an evening in your home soon.

Active time: 30 minutes 

Ingredients 

• 300g dry large white beans, cooked (roughly 3 cans) 
• 3 large beefsteak tomatoes, diced
• 1 red onion, diced
• 2 red bell peppers, diced
• 4 Persian cucumbers, diced
• 1 bunch basil, torn into small pieces
• 130g crumbled Greek feta
• 1 tsp salt
• 2 tsp Aleppo pepper
• ¼ cup olive oil
• ¼–⅓ cup balsamic vinegar
• Leafy greens, to serve

Directions 

1. Chop all the vegetables and add them to a large salad bowl.
2. Ensure that the beans are completely cooled, then add them to the bowl along with the feta, Aleppo pepper, and salt.
3. Add ¼ cup olive oil and ¼ cup balsamic vinegar. Taste and adjust for salt and acidity. I typically add another tablespoon of balsamic and ½ tsp salt, but this will depend on how salted the beans were.
4. Serve on a bed of leafy greens dressed with a dash of balsamic and olive oil. Enjoy!