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Borlotti Beans and Sundried Tomato Salad

Nourishing and delicious borlotti beans salad, enriched with gorgeous sundried tomatoes and herbs.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6
Author: Adriana Z.



  • Remove the beans from their pods, rinse the beans and place them in a pot with 1 liter of water, bay leaves and kombu seaweed. Bring to a boil, then simmer for 30 minutes. Turn off the heat and allow the beans to cool completely.
  • In the meantime soak the sundried tomatoes in abundant water.
  • Once the beans are cool, finely chop the red onion and sauté with olive oil, a pinch of salt and a splash of water in a large pan or wok.
  • Rinse the sundried tomatoes well, drain off the excess of water then chop them first in half lenghtwise, then cut each half into 4-5 pieces.
  • Add the tomatoes to the pan along with oregano and a few springs of thyme. Sauté all together for 5 minutes.
  • Finally add the borlotti beans (drained), around 1/2 cup of water, enough salt and pepper. Simmer one last time for 10 to 15 minutes. Turn off the heat and allow to cool.
  • Finish with freshly chopped parsley.
  • Serve this bean salad at room temperature or fridge cold, as a side, starter or main dish.