Borlotti Bean & Olive Salad with Roasted Balsamic Onions

Name: Borlotti Bean & Olive Salad with Roasted Balsamic Onions
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4-6
Ingredients: 2 celery stalks, thinly sliced, pale leaves reserved; 200 g (7 oz) cherry tomatoes, halved; 8 mild or oil-cured black olives, pitted; large handful of fresh basil; 3 red onions, thickly sliced into rings; juice of lemon; pinch of sugar; 60 ml (2 fl oz/¼ cup) balsamic vinegar; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; two 400 g (14 oz) tins of borlotti beans, drained and rinsed; 100 g (3½ oz) green beans

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
40 min

Appears in

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.

Ingredients

3 red onions, thickly sliced into rings
pinch of sugar
juice of lemon
80

Side dish
Mediterranean
Vegan
Gluten-free

Method

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 balsam