TUSCAN BEAN SALAD

SERVES 1 PORTION

1 cup (240 g) canned navy or white kidney beans

1 shallot

1 cup (60 g) sun-dried tomatoes in oil

1 1/2 tbsp. tomato purée

3 tbsp. chopped parsley leaves

1 tbsp. chopped mint leaves

1/2 tbsp. capers, rinsed

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of dried oregano

pinch of dried basil

1 1/2 tbsp. white wine vinegar

1/2 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 864kcal
Fat: 3g (0.5g S.Fat)
Carbs: 158.7g
Protein: 56.1g
Sugar: 8.1g
Sodium: 1115mg

METHOD

Drain the beans in a colander and place them in a bowl. The shallot should be peeled and finely chopped. In a small saucepan, heat 3 tablespoons oil from the sun-dried tomatoes and sauté the shallot until transparent. Cook for a few minutes after adding the tomato purée. Incorporate the shallot mixture into the beans.

Sun-dried tomatoes, cut into thin strips Fold in the parsley, mint, and capers with the beans. To taste, season with salt, pepper, oregano, basil, vinegar, and agave syrup. Allow 12 hours for the salad to infuse. Adjust the seasoning again if necessary.