Ingredients
- —400 g canned cannellini beans, drained
- —1 small red onion
- —200 g cherry tomatoes
- —0.5 cucumber
- —60 g kalamata olives
- —3 tbsp fresh parsley
- —3 tbsp extra virgin olive oil
- —1 tbsp red wine vinegar
- —1 clove garlic
- —0.5 tsp lemon zest
- —pepper
- —salt
Instructions
Rinse the cannellini beans and drain well
Finely chop the red onion
Halve the cherry tomatoes
Slice the cucumber into half-moons
Slice the olives into rings
Chop the parsley finely
Combine the beans with onion, tomatoes, cucumber, olives, and parsley
Mix olive oil with red wine vinegar, garlic, lemon zest, pepper, and salt
Gently toss the dressing through the salad
Let rest in the fridge for at least 30 minutes
Gently toss again before serving
Serving Tip
Fresh, flavorful, and vibrant. This salad combines creamy white beans with crunchy vegetables and a zesty dressing. Perfect as a light lunch or a summery side dish. Serve lightly chilled or at room temperature, delicious with some crusty bread on the side.
Storage Tip
Covered, the salad will keep for up to two days in the fridge; stir gently before serving.