|► Makes 1 Portion of Salad|
|1 cup (240g) canned navy or white kidney beans
1 cup (60g) sun-dried tomatoes in oil 1½ tbsp tomato purée
3 tbsp chopped parsley leaves
1 tbsp chopped mint leaves
½ tbsp capers, rinsed
½ tsp sea salt
pinch of freshly ground white pepper pinch of dried oregano
pinch of dried basil
1½ tbsp white wine vinegar
½ tsp agave syrup
|Drain the beans in a colander, then transfer to a bowl. Peel and finely chop the shallot. Heat 3 tbsp oil from the sun-dried tomatoes in a small saucepan and sauté the shallot until it is transparent. Add the tomato purée and continue to cook briefly. Fold the shallot mixture into the beans.
Slice the sun-dried tomatoes into thin strips. Fold into the beans with the parsley, mint, and capers. Adjust the flavour to taste by adding salt, pepper, oregano, basil, vinegar, and agave syrup. Let the salad infuse for 12 hours. If necessary, adjust the seasoning again.