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►  Makes 1 Portion of Salad
1 cup (240g) canned navy or white kidney beans

1 shallot

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.