Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 2 16-oz cans white beans
- 2 eggs
- 2 medium tomatoes
- 2 cloves garlic
- 2-4 sprigs Italian parsley
- extra virgin Spanish olive oil
- Spanish sherry vinegar
- 4-6 leaves Iceburg lettuce or 3-4 leaves Romaine lettuce
- 1/4 tsp Spanish paprika for garnish
- salt to taste
This bean salad vinaigrette recipe makes 5-6 servings.
Boil eggs until hard. Cool, then refrigerate.
Open and pour out the liquid from the cans of beans. Rinse and drain the beans again.
Cut tomatoes into thin slices (or dice) and set aside.
Mince garlic and Italian parsley. Place beans in a medium mixing bowl and mix garlic and parsley with the beans. Add vinegar, oil and salt to bean mixture and mix thoroughly.
Shred lettuce leaves and spread out on a large platter, with a “hole” in the center. Spoon the beans into center. Place tomato around the beans. Peel and slice the eggs and place around the beans. Sprinkle paprika over beans as garnish.