White bean salad

English garden salad

• 1 CAN OF WHITE BEANS, drained
• 1 LEEK, chopped
• 1 TSP ROSEMARY
• JUICE AND RIND OF 1 LEMON
• 1 TSP SAMBAL
• 4 TOMATOES, cut
• 1/2 CUP WHITE WINE
• 10 OLIVES, halved
• HANDFUL PARSLEY, chopped

• 500 GRAM POTATOES, unpeeled and sliced
• BUNCH OF GREEN ONIONS, chopped
• 300 GRAM FRENCH BEANS, cut
• 1/2 CUCUMBER, sliced
• 100 GRAM CHEESE, in cubes
• 50 GRAM DRIED TOMATOES, soaked and cut
• HANDFUL MINT LEAVES, cut
• 4 TBSP MAYONNAISE
• 1 TBSP MUSTARD
• 1 TBSP HONEY

Fry the leeks and the rosemary softly in butter for 6 minutes. Stir in the sambal, the beans, the lemon juice and rind and the wine and pepper and salt to taste, heat two minutes. Take the pan off the heat and stir in the other ingredients. Chill before serving. Serve with sunflower seed bread.

Worldcook is a big bean salad lover. See also recipes for white bean salad from Galicia in Spain and vegan bean salad.

This is a recipe from the Dominican Republic. On 24 September the Dia de las Mercedes is celebrated there. Click on culinary calendar for more links between cooking and celebrations.

Cook the potatoes 10 minutes in a large pan with ample water; add the beans and cook 7 minutes more. Add the onions, cucumber, half of the cheese and tomatoes to the potatoes and the beans and toss the salad. Mix the mayonnaise, mustard and honey and pour over the salad. Sprinkle with the remaining cheese and mint leaves.

On 3 September 1752, the British Empire adopted the Gregorian calendar. As they skipped immediately 11 days, it was suddenly the 14th of September.  Click on culinary calendar for more links between cooking and worldwide history.