It really is a small salad without pretension that I propose to you today, a salad that I like to cook for a quick lunch. And then I love beans, it is true you think about it really not enough, but it is very nourishing and more, this is the season (non, non, non and re-non the beans it doesn’t fart, and finally, if you don’t eat 1 kilo !!!). Today it is the mogette de Vendée which passes it on to the pan (don’t worry she had a happy death !), with just good tomatoes and basil. This year I’ve already cooked a salad of coco de Paimpol and the last year (time goes fast), I proposed you to call a bean salad borlotti a little different, but also with a Southern accent.

All the beans !

Salad mogette of Vendée to the tomato and basil

Ingredients (for 4 people)

  • 750 g of white beans from Vendée (weight of non shelled)
  • 300 g tomatoes (here of cherry tomatoes)
  • 1/2 bunch of basil
  • 1 drizzle of olive oil
  • The juice of half a lemon
  • Salt and pepper

Description

Écossez the beans and put them to cook in boiling salted water for about 30 minutes (taste to see if the consistency is good because the cooking time may vary). Drain and let cool.

Wash and cut the tomatoes into quarters.

Snip finely with the basil.

Mix the beans, tomatoes, and basil and then season to taste. Add a drizzle of olive oil and lemon juice, stir and it is ready.

Good salad !

Written by Doc

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