Empedrat (Catalan White Bean and Salt Cod Salad)
A fresh, complete salad of white beans with flaked salt cod, tomato, pepper and black olives. Ideal to make ahead in the fridge and have lunch sorted.
- Total
- 20 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- bean1.75 lb
- flaked desalted salt cod8.75 oz
- tomato2
- red onion1
- green bell pepper1
- red bell pepper0.5
- black olive2.75 oz
- olive oil4 tbsp
- vinegar2 tbsp
- salt1 pinch
Method
- 1
Drain the jarred cooked beans, rinse with cold water and let them drain well in a colander.
- 2
If the desalted flaked cod has bones or skin, remove them and flake it a little finer with your fingers. Pat dry with paper towels.
- 3
Finely chop the red onion and leave it 5 minutes in cold water to soften it; then drain.
- 4
Wash the tomato, green pepper and red pepper and cut into small dice.
- 5
In a wide bowl, combine the beans with the cod, tomato, peppers, red onion and black olives.
- 6
Make a vinaigrette by whisking the olive oil with the vinegar and a pinch of salt.
- 7
Dress the salad, mix gently so as not to break the beans and rest 10 minutes in the fridge before serving. Keeps 2 days in the fridge in a closed container.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
