Bean Salad
In this recipe, we combine cannellini beans with an array of Mediterranean flavors to create a delicious and versatile salad. Perfect as a side dish or appetizer for any Italian meal, this Cannellini Bean Salad is easy to prepare and a crowd-pleaser. Feel free to customize the ingredients to suit your taste preferences – whether adding artichokes or switching out tomatoes for roasted red peppers, the choice is yours. Just mix everything in a bowl and enjoy the flavors of this delightful dish!
— Constant Cookbook
Ingredients
- ÃÂÃÂ
- Cannellini Bean Salad
- ÃÂÃÂ I can call this recipe Cannellini Bean Anti Pasto as well, but salad is just as descriptive. They both use the same ingredients. It is easy to prepare and makes a great side dish or appetizer for any Italian meal
- 1 can cannellini beans (rinsed)
- 1 1/2 Tablespoons extra virgin olive oil or to taste
- 1/4 cup kalamata olives (or mixed olives)
- 1cup fresh or canned diced tomatoes (make sure to rinse the tomatoes)
- 1/2 cup roasted red bell peppers (cut in strips)
- 2 - 3 cloves garlic chopped fine
- 1. Combine all ingredients in bowl and mix well!
- 2. Serve and Enjoy!
- ÃÂÃÂ Tip #1: Add or remove any ingredients. For example artichokes would fit nicely. Remove the tomatoes if you do not care for tomatoes or the just use the tomatoes if you don't care for the roasted red peppers. Experiment to find what you like.
Instructions
- Mix the lot in bowl
Yield
Serves 4
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