Ingredients
Scale
- 28 oz canned cannellini beans, drained
- 7 oz cherry tomatoes, halved
- 3 tbsp capers
- 10 black olives, pitted and halved
- 1/4 red onion, sliced thinly
- 2 tbsp basil leaves, sliced
- Salt to taste
- 2 anchovies (optional)
- 1 clove garlic
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
- 1/4 tsp salt
Instructions
- Combine cannellini beans, cherry tomatoes, capers, black olives, red onion, and basil in a large bowl and mix gently.
- Mash anchovies and garlic into a paste, then blend with olive oil, red wine vinegar, and salt to create the dressing.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Add salt to taste and let the salad rest for 20-30 minutes before serving.
Last Step:
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Use high-quality ingredients for the best flavor.
Taste as you go to adjust seasoning as needed.
Allow the salad to marinate for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 5