Description
Experience the vibrant flavors of this Italian White Bean Salad, a refreshing and healthy dish perfect for any occasion. With its zesty salsa verde dressing, creamy cannellini beans, juicy cherry tomatoes, and savory olives, this salad is a delightful way to enjoy fresh ingredients without the need for cooking. Ideal as a light lunch, a side dish at dinner, or a portable option for picnics, this recipe showcases the best of Mediterranean cuisine in under 20 minutes. Enjoy it on its own or elevate it with added protein like tuna or grilled chicken for a satisfying meal.
Ingredients
Scale
- 1 can (14 oz) cannellini beans, drained and rinsed
- ½ cup cherry tomatoes, quartered
- ¼ cup Nocellara del Belice or Castelvetrano olives, torn
- ¼ cup red onion, sliced in quarter moons
- ¼ teaspoon kosher salt
- 2 tablespoons parmesan shavings
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped capers
- 1 garlic clove, finely chopped
- ¼ teaspoon anchovy paste (or substitute with ¼ teaspoon kosher salt)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red apple vinegar
Instructions
- In a small bowl, whisk together parsley, basil, capers, garlic, red pepper flakes, black pepper, olive oil, and red apple vinegar to create the salsa verde.
- In a medium mixing bowl, combine rinsed cannellini beans, quartered cherry tomatoes, torn olives, and sliced red onion. Season with kosher salt and gently toss.
- Pour the salsa verde over the salad mixture and carefully combine to avoid mashing the beans.
- Serve immediately as a standalone dish or top with tuna if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 275
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg