Preparation
- Let the beans soak for 8 hours.
- Then, cook them in salted water for 40 minutes.
- Once ready, strain and cool with plenty of water immediately.
- In a bowl, add the beans, olive oil, celery, onion, dill and parsley.
- Then, add the carrot, tomato, lemon zest, lemon juice and finally the sundried tomatoes.
- Season well.
- At the same time, warm the water and add the half lemon, bay leaf, pepper and cider vinegar.
- Bring the water to boil, add the squid and cook for 3-4 minutes.
- Then strain and cool it immediately.
- Place it in a bowl.
- For the dressing, pour all the ingredients in a bowl and stir well.
- In the end, add the squid and mix well.
- Serve the bean salad on a plate and top it with the squid.