Insalata Mediterranea di Borlotti, Cavolo Rosso e Limone in Salamoia

1.Prepare the lemon brine by squeezing the juice of 2 lemons into a saucepan, then add the remaining 2 lemons cut into thin slices. Pour in 500 ml of water and add 100 g of coarse salt. Bring to a boil, stirring until the salt dissolves. Remove from heat and let it cool completely.

2.If using dried borlotti beans, soak them in water for at least 12 hours. After soaking, drain the beans, place them in a pot, cover with fresh water, and bring to a boil. Simmer for about 45 minutes to 1 hour until tender. If using fresh borlotti beans, simply cook them in boiling water for about 20-25 minutes until tender. Drain and set aside.

3.While the beans are cooking, finely slice the red cabbage and red onion. Place them in a large mixing bowl.

4.Once the beans are cooked and cooled, add them to the bowl with the cabbage and onion. Toss to combine.

5.Pour the cooled lemon brine over the salad mixture, ensuring everything is well coated. Allow it to marinate for at least 30 minutes to absorb the flavors.

6.Before serving, drizzle with extra virgin olive oil, and season with salt and pepper to taste. Garnish with fresh herbs like parsley and thyme. Serve chilled or at room temperature.