Mix together 150 grams borlotti beans, 150 grams cannellini beans, 1 stick celery and ½ small red onion in a medium bowl then set aside.
In a small bowl, whisk together the dressing ingredients: 3 tablespoons olive oil, 1 tablespoon wine vinegar, 2 cloves garlic, ¼ teaspoon oregano, ½ teaspoon salt, ¾ teaspoon black pepper, water from the canned borlotti beans, water from the canned cannellini beansthen pour over the bean salad mixing well.
Sprinkle 1 tablespoon parmesan cheese over the top, garnish with 6 leaves basil and serve.
Notes
For best flavour, use good quality ingredients.Do not discard the aquafaba/bean water (this is important), as it makes the dressing rich and creamy.Tear the basil leaves to help release the oils, don't chop them as the leaves bruise easily.For best results, prepare the bean salad a couple of hours ahead, chill then bring to room temperature before serving.Serve with a grating of Parmesan cheeseThis bean salad makes a perfect light lunchwith come crusty bread, or as an accompaniment for grilled meats.Store - Bean salad will keep in a closed container in the fridge for up to 2 days.