Borlotti, potato and Tropea onion salad

Ingredients

For 1 serving

• Cooked borlotti beans180 g
• Potatoes200 g
• Red onion40 g
• Parsley6 g
• Dried oregano1 teaspoon
• Extra virgin olive oil2 teaspoons
• Red wine vinegar1 tablespoon
• Chili pepper0.3
• Saltto taste

Contains: sulphites,

Method

1. Peel the potatoes, cut them into cubes of about 2 cm and put them in a pan of cold salted water; bring to the boil and cook for 12 minutes, until a fork slides through without them falling apart. Drain and spread on a plate to cool slightly.
2. Meanwhile peel the red onion, slice it very thinly and leave it for 5 minutes in a small bowl with the red wine vinegar: it softens and loses its sharpness.
3. Rinse and drain the borlotti beans and chop the parsley.
4. In a bowl combine the warm potatoes, beans, the onion with its vinegar and the parsley.
5. Dress with the oil, oregano, crumbled chilli and salt, toss gently and serve warm or at room temperature.