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Empedrat: Summer Bean Salad
Delicious and fresh salad made with white beans, peppers, tomato and cod.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Ingredients
- 400 gr cooked white beans (the bigger the better)
- 1/2 red bell pepper
- 1/2 green pepper
- 1 tomato
- 1/2 red onion
- 2 thins fillets of cod (salted and then unsalted)
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup white wine vinegar
- 1/4 cup olive oil
- 1 large egg (hard-boiled)
- The juice of 1 lime
Instructions
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If you haven't unsalted the cod, be sure to leave it for a couple of days. Change the water once or twice in the process.
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Boil the egg for ten minutes.
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Meanwhile, cook the cod fillets for 1-2 minutes each side. If you soaked them in water for too long, add a bit of salt.
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Let the egg and the cod cool.
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Prepare the vinaigrette by mixing the salt, pepper, vinegar, lime juice and olive oil.
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Chop the onion, peppers and tomato in dices of approximately the same size.
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Chop the egg and the cod.
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Mix everything together and add the vinaigrette.
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Keep on the fridge for at least 1 hour. The colder, the better.
Recipe Notes
- If you don't have salted cod or you want to make this recipe right now, substitute it with smoked cod or fresh cod.
- I use fresh beans that I keep in the freezer because I prefer the taste to the canned ones. If you use fresh beans make sure you cook them for about 30-40 minutes.
- Another option is to soak dried beans and cook them afterwards according to the package instructions. The soaking and cooking time depends on the package.
- You can use chickpeas instead of white beans.
- Try pinto beans for a deeper flavour and add some chipotle to the vinaigrette, as well as some fresh cilantro, corn and half an avocado fo make it mexican.
- You can also make it with lentils, peas, rice or mix all together.
- This is a great recipe for your bento box. If you want to make it vegan, take out the cod, add some quinoa, chia seeds and nutritional yeast.