Italian White Bean Salad
A quick and easy vibrant white bean salad packed with all the Italian flavors you could possibly need from a salsa verde dressing. Make in under 20 minutes and enjoy as a main or a side dish.
Servings: 2
Calories: 338kcal
Equipment
Ingredients
For the White Bean Salad
- 1 14 ounce can cannellini beans drained
- ½ cup quartered cherry tomatoes 6-8 cherry tomatoes
- ¼ cup Nocellara del Belice olives, torn Castelvetrano olives
- ¼ cup red onion sliced in quarter moons, ¼ medium onion
- ¼ teaspoon kosher salt
- 2 tablespoons parmesan shavings
For the Salsa Verde
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 1 tablespoon chopped capers
- 1 clove garlic finely chopped
- ¼ teaspoon anchovy paste or ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes chilli flakes
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Optional additions
- 225 grams albacore tuna in olive oil drained
- crusty bread
Instructions
Chopped Salsa Verde
- Prepare the ingredients for the dressing.
- Add the herbs, capers, garlic, anchovy paste, chilli flakes, black pepper, olive oil and vinegar into a small bowl and stir together with a spoon.2 tablespoons chopped parsley, 1 tablespoon chopped basil, 1 tablespoon chopped capers, 1 tablespoon red wine vinegar, 1 clove garlic, ¼ teaspoon anchovy paste, ¼ teaspoon red pepper flakes, ¼ teaspoon freshly ground black pepper, 3 tablespoons extra virgin olive oil
Making the White Bean Salad
- Place the beans, tomatoes, torn olives and red onion into a medium bowl with the salt. Toss together gently.1 14 ounce can cannellini beans, ½ cup quartered cherry tomatoes, ¼ cup Nocellara del Belice olives, torn, ¼ cup red onion, ¼ teaspoon kosher salt
- Add the chopped salsa verde and parmesan shavings and gently mix together with a spoon without breaking up the beans. Place the tuna on top if using and serve immediately with some crusty bread.2 tablespoons parmesan shavings, 225 grams albacore tuna in olive oil, crusty bread
Notes
- Be sure to chop the salsa verde ingredients rather than blending them.
- The salad keeps for up to 3 days in an air tight container in the fridge.
Nutrition
Serving: 1portion | Calories: 338kcal | Carbohydrates: 23g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 4mg | Sodium: 1034mg | Potassium: 171mg | Fiber: 7g | Sugar: 2g | Vitamin A: 766IU | Vitamin C: 16mg | Calcium: 161mg | Iron: 3mg