Bean salad

For this recipe we suggest you to buy the famous Lamon beans. This quality of bean is a typical product of the area of Belluno, (Veneto region, Italy), and belongs to the family of borlotto. It's a cream coloured bean with red flecks. In the area of Venice it's quite common to find farms selling this kind of beans, that are perfect for any type of dish, such as soups or meat dishes. In north Italy there's a proverb saying: where there are beans there's no hunger!


  • lamon beans 300 grams
  • celery a stick of celery
  • onions half an onion
  • red peppers a quarter of pepper
  • carrots one carrot
  • extra virgin olive oil 40 millilitres
  • balsamic vinegar 40 millilitres
  • salt
  • pepper
  • coriander in powder
60 minutes Total time
45 minutes Active time
Serves 3 persons
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Soak the beans overnight. Boil them for 15 minutes x 3 times, changing the water each time. Add salt to the water only the last time. In the meanwhile, grind celery, pepper, carrot and onion. Rinse your beans and mix them with your minced vegetables. Season with salt, vinegar, pepper, coriander and oil. Mix well, keep for a while in the fridge, then serve.

You can also choose to mix different types of beans, so ar to make your beans salad even more colorful and savoury.
In the 1900s beans were used to replace meat for their protein content. 

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