Salada de Feijão Manteiga
The Quirky Foodster Team
Ingredients
- Cooked butter beans — 2 cups (about 350 g / 12 oz, from dried or canned)
- Onion, finely chopped — 1/2
- Tomato, diced — 1
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
Method
- Combine the cooked butter beans, chopped onion and diced tomato in a bowl.
- Whisk together the olive oil, vinegar, 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 simple, hearty butter bean salad dressed with onion, oil and vinegar, a common side across Mozambican family tables.
Cultural Background: Beans are an affordable, filling staple across Mozambique, and this simple salad reflects a practical, satisfying way to turn them into a flavourful side dish for grilled meats and fish.
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.
Variations: Add a chopped chilli for heat. Include diced cucumber for extra freshness.
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 fish or piri-piri chicken, as part of a larger meal.
- Cooked butter beans — 2 cups (about 350 g / 12 oz, from dried or canned)
- Onion, finely chopped — 1/2
- Tomato, diced — 1
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
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