Italian White Bean Salad (Printable Version)
Cannellini beans with tomatoes, olives and red onions in a vibrant herb-infused salsa verde topped with parmesan shavings.
# Ingredients:
→ Main Ingredients
01 -
1 can (400 g) cannellini beans, drained and rinsed
02 -
½ cup cherry tomatoes, quartered (about 6-8 tomatoes)
03 -
¼ cup Nocellara del Belice or Castelvetrano olives, torn
04 -
¼ cup red onion, sliced in quarter moons
05 -
¼ teaspoon kosher salt
06 -
2 tablespoons parmesan shavings
→ Salsa Verde
07 -
2 tablespoons chopped fresh parsley
08 -
1 tablespoon chopped fresh basil
09 -
1 tablespoon chopped capers
10 -
1 garlic clove, finely chopped
11 -
¼ teaspoon anchovy paste (or substitute with ¼ teaspoon kosher salt)
12 -
¼ teaspoon red pepper flakes
13 -
¼ teaspoon freshly ground black pepper
14 -
3 tablespoons extra virgin olive oil
15 -
1 tablespoon red wine vinegar
# Steps:
01 -
In a small bowl, combine the parsley, basil, capers, garlic, anchovy paste (or salt), red pepper flakes, black pepper, olive oil, and red wine vinegar. Stir well to blend the flavors.
02 -
In a medium bowl, add the cannellini beans, cherry tomatoes, torn olives, and red onion. Sprinkle with kosher salt and toss gently to combine.
03 -
Drizzle the salsa verde over the salad mixture and toss carefully to avoid mashing the beans.
04 -
Add the parmesan shavings and mix lightly.
05 -
Serve immediately, optionally with crusty bread on the side.
# Notes:
01 -
Optional addition: top with flaked tuna for a protein boost.
02 -
Pairs wonderfully with crusty Italian bread.