White Bean Salad with Fried Battered Parsley

White Bean Salad with Fried Battered Parsley
Summary Not available
Diet : Vegetarian
Total time : 1 hr 15 mins
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White Bean Salad with Fried Battered Parsley

Summary Not available
Total Time1 hr 15 mins
Course: Appetizer, Salad
Cuisine: Japanese
Diet: Vegetarian
Keyword: 60-90 min
Person: 4
Calories: 103kcal


  • 250 g bean
  • 6 tbsp olive oil
  • 5 tbsp vinegar white wine
  • 2 tsp salt
  • 1 tsp yellow bell pepper (seeds removed cut into thin strips)
  • 1 onion
  • 1 garlic cloves
  • 1 small Lettuce
  • 2 parsley
  • 1 tsp Curry powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon salt
  • 0.5 teaspoon Black pepper
  • 8 tbsp all-purpose flour
  • 8 tbsp Iced water
  • 500 ml oil


  • For the bean salad: place the beans in a pan with plenty of water to cover and bring to a boil over a high heat
  • Cook for 10 minutes
  • Reduce the heat to low and simmer for 30-40 minutes until the skins just begin to crack and the beans are tender
  • Drain well
  • Whisk together the oil and vinegar until thickened
  • Season to taste with salt and pepper
  • Add to the warm beans, stir and leave to cool
  • Add the peppers, onion, and garlic and mix well
  • Season with salt and pepper
  • Place the lettuce leaves on serving plates and spoon the salad on top
  • For the parsley tempura: separate the parsley into large sprigs
  • Mix together the curry powder, cumin, salt, pepper and flour
  • Whisk in the water, until just blended and smooth
  • Don’t over-mix the batter
  • Heat the oil in a large heavy-based pan, until very hot
  • Reduce the heat to medium
  • Dip 3-4 parsley sprigs at a time into the tempura batter, and put into the hot oil
  • Fry for about 15 seconds, until golden brown on all sides
  • Drain on absorbent kitchen paper
  • Repeat with the remaining batter and parsley
  • Serve with the salad


No extra notes


Calories: 103kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 598mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg

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