Name: Italian White Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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; 2 tablespoons parmesan shavings (or nutritional yeast for a non-dairy option); 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 tablespoon chopped capers; 1 garlic clove, finely chopped; 3 tablespoons extra virgin olive oil; 1 tablespoon apple cider vinegar; Salt and pepper to taste

Italian White Bean Salad

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Experience the vibrant flavors of Italy with this Italian White Bean Salad, a delightful medley of creamy cannellini beans, juicy cherry tomatoes, and briny olives, all tossed in a zesty salsa verde dressing. Perfect for warm afternoons or as a refreshing side dish at gatherings, this no-cook recipe is not only simple to prepare but also incredibly satisfying. With its fresh ingredients and bold flavors, this salad is destined to become a staple in your culinary repertoire. Serve it alongside crusty bread for a complete meal that captures the essence of Mediterranean dining. Enjoy every bite and let the celebration of flavors transport you to sun-soaked Italian summers!

Author: Eliana
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Serves approximately 4 people 1x
Category: Salad
Method: No-Cook
Cuisine: Italian

Ingredients

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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
2 tablespoons parmesan shavings (or nutritional yeast for a non-dairy option)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped capers
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste

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Instructions

In a small bowl, combine parsley, basil, capers, garlic, red pepper flakes, black pepper, olive oil, and apple cider vinegar. Stir well to create the salsa verde dressing.
In a medium bowl, gently mix drained cannellini beans, quartered cherry tomatoes, torn olives, and sliced red onion.
Sprinkle kosher salt over the bean mixture and toss gently.
Drizzle the salsa verde dressing over the salad and fold it together until evenly coated.
Fold in parmesan shavings or nutritional yeast if using.
Let the salad rest for about 10 minutes before serving to allow flavors to meld.

Nutrition

Serving Size: 1 cup (200g)
Calories: 270
Sugar: 3g
Sodium: 360mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 9g
Cholesterol: 10mg

Find it online: https://cookingwitheliana.com/italian-white-bean-salad-recipe/