Summary

Ingredients

• 2 glasses beans, white (800 g), boiled
• 200 g tomato (s), dried, pickled in oil
• 2 onion (s), quartered and sliced into rings
• 1 sprig rosemary
• 2 cloves garlic
• 5 tablespoon olive oil
• 2 tablespoon white wine vinegar
• 0.5 teaspoon ½ paprika powder, noble sweet
• salt and pepper
• Parsley, smooth, chopped

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Instructions

1. Pour the white beans into a colander, rinse thoroughly with cold water and drain. Drain the sun-dried tomatoes and cut into strips. Peel the garlic.
2. Finely chop rosemary and garlic and fry in 2 tablespoons of olive oil until the garlic begins to brown. Make a salad sauce with the rest of the olive oil, balsamic vinegar, paprika powder, and salt and pepper. Add white beans, tomatoes cut into strips, onion rings and chopped parsley and mix gently. Let steep for at least 1 hour before consumption.
3. The salad tastes best with the largest possible white beans, e.g. the Spanish Alubias grandes. The salad is magical because of its amazingly short half-life and the fact that - no matter how much I make of it - it is always too little.