Borlotti Bean & Olive Salad with Roasted Balsamic Onions


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

The roasted balsamic onions lend a pickled taste to this bean salad and have a stunning colour. Serve this alongside any grilled meat, chicken or haloumi.

Preparation: 20 Minutes
Cooking: 20 Minutes


  • 3 red onions, thickly sliced into rings
  • pinch of sugar
  • juice of lemon
  • 80 ml ( fl oz/ cup) extra virgin olive oil
  • 60 ml (2 fl oz/¼ cup) balsamic vinegar
  • 100 g ( oz) green beans
  • two 400 g (14 oz) tins of borlotti beans, drained and rinsed
  • 200 g (7 oz) cherry tomatoes, halved
  • 2 celery stalks, thinly sliced, pale leaves reserved
  • 8 mild or oil-cured black olives, pitted
  • large handful of fresh basil


Preheat the oven to 190°C (375°F) or 170°C (325°F) fan forced.

Spread the onion slices in a single layer on a large baking tray. Season with salt and freshly ground black pepper and sprinkle with the sugar. Drizzle with lemon juice, a little of the olive oil and half the balsamic vinegar. Roast for 20 minutes or until just tender and crisp at the edges.

Meanwhile cook the green beans in a saucepan of salted boiling water for 2 minutes. Drain, then refresh under cold running water. Pat dry with a clean tea towel (dish towel).

To serve, place the borlotti beans on a platter and top with the tomato, celery, celery leaves, green beans, olives, onion and all of the juices and the basil leaves. Drizzle with the remaining olive oil and balsamic vinegar, toss gently and serve immediately.