Description
A refreshing and flavorful Italian White Bean Salad featuring creamy cannellini beans, juicy cherry tomatoes, briny olives, and aromatic fresh herbs, all tossed in a tantalizing salsa verde dressing.
Ingredients
- 1 can (15 ounce) cannellini beans
- 1 cup cherry tomatoes, halved
- 1/2 cup Nocellara del Belice or Castelvetrano olives, torn
- 1/4 cup sliced red onion
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoon capers, drained
- 1 clove garlic, minced
- 1 tablespoon anchovy paste or 1/2 teaspoon salt (for vegetarian option)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1/4 cup parmesan cheese shavings
Instructions
1. Combine the drained and rinsed cannellini beans, halved cherry tomatoes, torn olives, and sliced red onion in a large mixing bowl. Season with kosher salt and toss gently.
2. Prepare the salsa verde by mixing parsley, basil, capers, minced garlic, anchovy paste (or salt), red pepper flakes, and black pepper in a small bowl. Whisk in olive oil and red wine vinegar until emulsified.
3. Pour the salsa verde over the salad mixture and toss to coat evenly.
4. Sprinkle with parmesan cheese shavings before serving. Serve immediately or refrigerate for 30 minutes to meld flavors.
Notes
This salad can be served as a light lunch or a side dish. For added protein, consider incorporating grilled chicken or chickpeas. Adjust ingredients based on personal taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 grams
- Sodium: 400 milligrams
- Fat: 14 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 9 grams
- Cholesterol: 5 milligrams