Red bean salad with tapenade


  • Assorted lettuce leaves (iceberg oak leaves
  • 1 clove of garlic
  • 300 gr cooked red beans *
  • 50 gr corn sweet
  • 20 black olives
  • 1 or 2 tablespoons of olive oil
  • * red beans: those that come in glass jars and boiled only with water and salt are perfect.< /li>


Peel the carrot and cut it into longitudinal slices (with the potato cutter) and reserve in cold water to curl.

Crush the garlic with a few grains in a mortar of coarse salt.

Add the olives and oil and blend until you get a fine paste.

Wash the lettuce and cut it with your hands to prevent it from turning dark.


Mix the cooked and drained beans with the corn.

The dish is assembled by placing a background of lettuce leaves. on them, in the center, the mixture of beans and corn, dressing everything with the olive sauce.

Finally, decorate the plate with the carrot strips that were reserved before.


If you have a little sauce left over, use it as a dressing for boiled vegetables, white rice, pasta, roasted potatoes… delicious. The only thing to keep in mind is that it is quite salty and you have to add a small amount, and not add salt. it keeps perfectly in the fridge for a few days.

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