- Prep
- 25 min
- Total time
- 25 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“The bean Marbella salad is a vegetable creation that reinvents classic Mediterranean flavors in a composition rich in chickpeas and white beans. The striking contrast between the saltiness of kalamata olives, the acidic touch of capers, and the sweetness of prunes produces a balanced and fresh profile.”
What you need to know
- The sweet and sour contrast between the chopped black plums and kalamata olives creates complex layers of flavor without artificial ingredients.
- Letting the salad rest for at least 30 minutes in the refrigerator allows the beans to absorb the acids and aromas of the vinaigrette.
- The combined presence of two legumes rich in fiber provides excellent satiety and firm texture with every bite.
Ingredients
Main
- g (1 lata) Cooked chickpeas
- g (1 lata) Cooked white beans (cannellini)
- g, coarsely chopped Kalamata olives (pitted)
- g, chopped Dried plums (pitted)
- tablespoons, drained Capers
- dentes, picados finamente Garlic
- cup, chopped Salsa fresca
- cup Extra virgin olive oil
- tablespoons Red wine vinegar
- teaspoon Dry oregano
- teaspoon Ground cumin
- teaspoon Smoked paprika
- teaspoon (or to taste) Sea salt
- teaspoon (or to taste) Black pepper
- teaspoon Red pepper flakes (optional)
Instructions
Principal
- Prepare the beans: Drain and rinse the chickpeas and white beans well. Dry them delicately with paper towels to remove excess moisture. A crucial step for the salad's texture.
- Chop the ingredients: Coarsely chop the Kalamata olives, the prunes into small pieces, the garlic finely, and the fresh parsley. Uniformity in cutting helps to balance the flavors.
- Combine the solids: In a large bowl, add the chickpeas, white beans, chopped olives, chopped prunes, drained capers, chopped garlic, and fresh parsley. Ensure the bowl is spacious to facilitate mixing.
- Prepare the sauce: In a small bowl, mix the extra virgin olive oil, red wine vinegar, dried oregano, cumin powder, smoked paprika, sea salt, and black pepper. Whisk well with a fork until emulsified and all the seasonings are incorporated. If desired, add red pepper flakes for a spicy touch.
- Mix and season: Pour the sauce over the solid ingredients in the large bowl. Mix gently with a spatula to ensure all ingredients are well coated. The secret to this recipe is the integration of flavors.
- Rest and serve: Cover the bowl and refrigerate for at least 30 minutes, ideally 2 hours, so that the flavors incorporate and deepen. Before serving, taste and adjust salt and pepper if necessary, ensuring the perfect flavor profile.
Chef's tips
- Wash and drain the cooked grains very well and dry with a clean cloth so the vinaigrette adheres without unwanted water dilution.
- Chop the prunes and olives into similar sizes so that the distribution of flavors is uniform in the dish.
- Prepare the salad a few hours in advance; the longer the grains marinate in the olive oil and vinegar, the tastier they become.
Variations
- Add thin slices of red onion marinated in lime and wild arugula leaves to introduce crunch and herbal freshness.
- Add small cubes of feta cheese or crumbled goat cheese to enrich the salad with creamy texture.
- Sprinkle toasted chopped walnuts or toasted pumpkin seeds over the salad immediately before taking it to the table.
Substitutions
- The cannellini white beans can be replaced with al dente cooked black-eyed peas, butter beans, or firm cooked fava beans.
- Kalamata olives can be swapped for Azapa black olives or chopped stuffed green olives.
- Red wine vinegar can be replaced with sherry vinegar or freshly squeezed lemon juice.
How to store
Store the salad in a glass container with an airtight lid in the refrigerator for up to 5 days. Because it does not contain green leaves that wilt easily, this salad resists storage perfectly and intensifies its flavor during the week.
Can it be frozen?
It is not recommended to freeze this salad, as the olives, capers, and plums lose their firm texture and the dressing tends to separate. Preparation under simple refrigeration is quick and yields excellent durability for the week.
What to serve with
Accompanies grilled fish like grilled salmon, chicken skewers with herbs, roast lamb, or slices of toasted pita bread. To drink, harmonize with very cold dry rosé wine, iced tea with red fruits, or sparkling mineral water.
Frequently asked questions
Can I substitute dried plums with another dried fruit?
Yes, chopped dried apricots or black raisins work in harmony, maintaining the contrasting sweetness of the recipe.
Doesn't the flavor of raw garlic become overly pungent?
The red wine vinegar in the vinaigrette breaks the pungency of the finely minced garlic while the salad rests in the refrigerator.
Can I use beans cooked at home from the raw grain?
Yes, cook the white beans and chickpeas in salted water until they are soft but firm (al dente) without falling apart.
Should this salad be served cold or at room temperature?
Remove from the refrigerator 15 minutes before serving so that the olive oil returns to a totally liquid and fluid state.
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