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
- 2 tablespoons parmesan shavings (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped capers
- 1 garlic clove, finely chopped
- 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, mix parsley, basil, capers, garlic, red pepper flakes, black pepper, olive oil, and apple cider vinegar to create the salsa verde.
- In a medium bowl, combine cannellini beans, cherry tomatoes, olives, red onion and sprinkle with salt. Toss gently.
- Drizzle the salsa verde over the bean mixture and toss carefully.
- Lightly mix in parmesan shavings if using.
- Serve immediately or chill in the refrigerator for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg