- 300 g white beans
- 2 liters of water
- 2 carrots
- 1 parsnip, cut into 4 lengthwise
- 1 onion, halved
- Salt
- Pepper
- 1 tbsp mustard
- 1 tbsp olive oil
- 1 tsp vinegar
- ½ pickled pepper, cut into matchsticks
- 1 red onion, sliced
- Dill
Place the white beans in a pot with 1 liter of water. Bring to a boil over medium heat and cook gently for 30 minutes until tender.
Drain the beans, then add another liter of fresh water. Boil again for 30 more minutes until the beans are fully cooked and soft throughout.
Add chopped carrots, parsnip pieces, and halved onion to the pot. Season with salt, cover, and simmer for 30 additional minutes to infuse flavors.
Remove the cooked beans and vegetables, transfer to a large bowl, and allow them to cool to room temperature before mixing with other ingredients.
In a small bowl, whisk together mustard, olive oil, vinegar, salt, and pepper to create a smooth and tangy dressing for the salad.
Combine the cooled beans with sliced red onion and matchstick-cut pickled pepper in the large bowl. Toss gently to mix all ingredients well.
Serve the salad on plates, garnish with fresh dill sprigs, and drizzle the prepared mustard dressing over the top just before serving.