Warm White Bean Salad with Leek, Walnuts, and Olives

1. 1 Leekpack 300 g ≈ $2.50 60 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Sunflower oil 8 ml
4. 4 Canned red beanspack 400 g ≈ $1.10 115 g
5. 5 Walnutspack 150 g ≈ $4.00 14 g
6. 6 Olivespack 300 g ≈ $3.00 30 g
7. 7 Olive oil 10 ml
8. 8 Vinegar 9% 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g
11. 11 Sugar 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the leek¹ into rings and rinse thoroughly in cold water; finely chop the garlic².

2. Cook the leek¹ and garlic² in neutral oil over high heat for 3–4 minutes, stirring, until golden.

3. Chop the walnuts⁵ roughly; drain the beans, reserving ¼ cup of liquid; slice the olives⁶.

4. Whisk together olive⁶ oil, red wine vinegar, a pinch of sugar, salt, and black pepper.

5. Combine the beans, olives⁶, walnuts⁵, and warm leek¹; toss with the dressing.

6. Let sit for 30 minutes to let flavors meld.