Summer bean salad

Beans are healthy and protein-rich, and can be combined with veggies into a very tasty and fresh summer dish. :)

Time you'll need to make this: 60 minutes
Difficulty level: easy!


Ingredients (for 2 plates):

- half a packet of navy beans (about two cups)
- cherry tomatoes
- cucumber
- green peppers
- olives (preferably black) and/or olive paste
- lemon juice (1 lemon)
- crisp bread
- olive oil
- salt
- oregano

You can add other veggies like carrots and onions if you like. Also, you adjust the quantity of veggies to as much as you like!



How to cook it:

1. Beans need to rest in water overnight (for about half a day). After doing so, drain them and place them in a cooking pot filled with water.
2. Boil for about 30 minutes, then drain again.
3. Fill the cooking pot with water once more, add a teaspoon of salt and boil until soft (approximately 15-20 minutes).
4. Drain your beans and let them cool off.
5. Chop the veggies in small pieces and add to cooled beans.
6. Break a few pieces of crisp bread into your mix.
7. Add salt to taste, some olive oil, and oregano.
8. Add a spoon of olive paste.
9. Squeeze the juice out of a lemon and spread over your mix.
10. Grab two spoons and mix everything well.
11. Nom happily with a spoon (or both, if you'd like :P), and preferably some white wine.