Get brothy and sunny with this delicious bean salad with sundried tomatoes. There is often so little time to get dinner on the table, and that's when a healthy side like this Borlotti Bean Salad can make the perfect meal.


400gr of Light Speckled Kidney Beans (borlotti beans)

100gr of Sundried tomatoes

2 tbsp Extra Virgin Olive Oil

2-3 Bay Leaves

1 Red Onion

1 piece of Kombu (Kelp)

1/2 Cup of Fresh Parsely

A Few Sprigs of Thyme

1 tbsp of Dried Oregano

Salt & Pepper


A DAY AHEADSoak the beans for 8-12 hours in water and then rinse well. THE DAY
  1. Add to a pot with water, bay leave (and if you have it a kombu seaweed). Bring to a boil, then simmer for about 1 hour. Turn off the head and allow the beans to cool completely.
  2. In the meantime, soak the sundried tomatoes in enough water.
  3. Once the beans are cooled, finely chop a red onion and sauté in olive oil with a pinch of salt and a splash of water in a large pan.
  4. Rinse the sundried tomatoes well, drain the excess water and chop them in small cubes.
  5. Add the tomatoes to the pan together with oregano and some thyme. Sauté for all about 5minutes.
  6. Last step - add the light speckled kidney beans, around 1/2cup of water and salt & pepper to the pot. Simmer for one last time for about 10-15minutes. Turn off the heat and allow to cool.
 Serve this bean salad at room temperature or fridge cold after finishing with freshly chopped parsely. Original recipe by A Veg Taste from A to Z