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Cannellini Bean Salad
Fresh, bright, and packed with flavour! this cannellini bean salad combines simple ingredients into a perfect balance of briny, savoury, and freshness.
CANNELLINI BEAN SALAD WITH CASTELVETRANO OLIVES, SUNDRIED TOMATOES, RED ONION, CELERY AND RICOTTA SALATA
Recipe by Mark Calaminici | Food Loves Company
Ingredients
Cannellini beans, to taste drained and rinsed
Celery, to taste, halved and sliced into chunks
Red onion, to taste, sliced or finely chopped
Sundried tomatoes, to taste, finely chopped
Castelvetrano olives, to taste, pitted and chopped
Fresh parsley, to taste, finely chopped
Dried oregano, to taste
Lemon zest, to taste
Salt, to taste
Freshly cracked pepper, to taste
Extra virgin olive oil, to taste
Red wine vinegar, to taste
Ricotta salata, to taste, grated and mixed into the salad and crumbled to top salad with
Method
This salad is to taste, so as much or as little of each ingredient as you like. Place all the ingredients into a large bowl. Give a mix and adjust any seasonings. Plate it up and top with some crumbled Ricotta Salata and enjoy. Placing this in the fridge a day before serving will let everything marinate and become even better!
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