Description
A refreshing Italian White Bean Salad featuring cannellini beans, cherry tomatoes, olives, and a tangy salsa verde dressing.
Ingredients
Scale
- 1 can (14 oz / ~400 g) cannellini beans, drained and rinsed
- ½ cup cherry tomatoes, quartered (about 6–8 tomatoes)
- 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 (for salsa verde)
- 1 tablespoon chopped fresh basil (for salsa verde)
- 1 tablespoon chopped capers (for salsa verde)
- 1 garlic clove, finely chopped (for salsa verde)
- ¼ teaspoon anchovy paste (or substitute with ¼ teaspoon kosher salt for salsa verde)
- ¼ teaspoon red pepper flakes (for salsa verde)
- ¼ teaspoon freshly ground black pepper (for salsa verde)
- 3 tablespoons extra virgin olive oil (for salsa verde)
- 1 tablespoon red wine vinegar (for salsa verde)
Instructions
- Prepare the salsa verde: 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.
- In a medium bowl, add the cannellini beans, cherry tomatoes, torn olives, and red onion. Sprinkle with kosher salt and toss gently to combine.
- Drizzle the salsa verde over the salad mixture and toss carefully to avoid mashing the beans.
- Add the parmesan shavings and mix lightly.
- Top with tuna if using, and serve with crusty bread.
Notes
- Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- For a vegan option, omit the parmesan cheese.
- This salad is best served fresh but can be stored in the fridge for a day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg