Pasulj Salata
The Quirky Foodster Team
Ingredients
- Cooked white beans — 2 cups (about 350 g / 12 oz, from dried or canned)
- Onion, finely chopped — 1/2
- Olive oil — 2 tbsp
- Vinegar — 1 tbsp
- Garlic, minced — 1 clove
- Salt and pepper — to taste
- Chopped parsley, to garnish
Method
- Combine the cooked beans and chopped onion in a bowl.
- Whisk together the olive oil, vinegar, garlic, salt and pepper.
- Pour the dressing over the beans and toss well.
- Let sit for at least 15 minutes to allow the flavours to develop.
- Garnish with chopped parsley before serving.
Introduction: A hearty bean salad tossed with onion, oil and vinegar, a filling, protein-rich side served alongside grilled meats.
Cultural Background: Beans have long been a staple protein in Montenegro’s mountain regions, and this simple bean salad reflects the practical, satisfying cooking style suited to a country of shepherds and farmers.
Tips: If using dried beans, soak overnight and cook until tender before starting this recipe. Let the salad marinate a little longer for the best flavour, even up to a few hours.
Variations: Add diced red pepper or tomato for extra colour and freshness. Stir in a little chopped hot pepper for heat.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 190 kcal, 9 g protein, 8 g fat, 22 g carbohydrate.
FAQs:
Q: Can I use canned beans?
A: Yes, drain and rinse them well before using.
Q: What is this salad typically served with?
A: Grilled meats such as cevapi, or as part of a larger
- Cooked white beans — 2 cups (about 350 g / 12 oz, from dried or canned)
- Onion, finely chopped — 1/2
- Olive oil — 2 tbsp
- Vinegar — 1 tbsp
- Garlic, minced — 1 clove
- Salt and pepper — to taste
- Chopped parsley, to garnish
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