White Bean, Cevapcici and Tomato Salad

White bean, cevapcici and tomato salad is a simple but tasty food that is very quick and easy to prepare and bursting with flavours. It is perfect for a lunch or supper with your family. Cevapcici (aka Cevapi) is a type of casing-less, finger-sized sausage from the Balkans and southeastern Europe. I made white beans from the scratch with Instant Pot. It's cheaper, healthier and more flavourful, but a canned variety works just fine too. The cooking time can vary depending on the variety of white bean and quantity you're using. Instead of cevapcici, you can use shrimp or tuna for the salad too.

Dressing	Salad
1 tbsp Red wine vinegar 1 Garlic clove, finely chopped 1 tsp Dijon mustard Pinch of sugar Pink salt and black pepper 60 ml Extra virgin olive oil	250 g Dried white beans 750 ml Water 1/2 tsp Sea salt 1 tbsp Olive oil 1 Garlic clove 1 Bay leaf 200 g Cooked cevapcici leftover, sliced 125 g Grape tomatoes, halved A handful of baby salad leaves or mixed herbs (such as tarragon, parsley and arugula)

Whisk vinegar with garlic, mustard and sugar, then season with pink salt and black pepper. Gradually whisk in olive oil until emulsified and thick.
Combine white beans, water, salt, 1/2 tablespoon olive oil, garlic and bay leaf in your instant pot. Lock the lid, and turn the valve to sealing. Select 'pressure cook' and cook for 12 minutes. Once cooking is complete, let the pressure release naturally on its own. Strain and set aside.
Heat a skillet over medium heat. Add in the remaining 1/2 tablespoon of oil and brown the sliced cevapcici on both sides. Turn off the heat and add beans to the skillet with half the dressing, gently toss to warm through, then transfer to a large serving platter.
Add in tomatoes and herbs and gently toss to combine. Serve with remaining dressing.