Tomato And White Bean Salad With Capers
This Mediterranean-inspired white bean salad is bursting with fresh flavors and vibrant colors. The salty anchovy, zesty garlic, and tangy red wine vinegar create a flavorful dressing that perfectly coats the creamy cannellini beans. Juicy tomato wedges add a burst of sweetness, while the capers provide a briny kick. Tossed together with thinly sliced red onion and aromatic parsley, this salad is a delightful combination of textures and tastes that will brighten up any meal.
— Constant Cookbook
Ingredients
- 1 anchovy fillet packed in oil, drained, finely chopped
- 1 garlic clove, grated
- 3 olive oil
- 3 red wine vinegar
- 2 drained capers, chopped
- Kosher salt, freshly ground pepper
- 1 vine-ripened or plum tomatoes, cut into 1-inch wedges
- 2 15-ounce cans cannellini beans, rinsed
- 1/2 small onion, thinly sliced
- 1/4 (packed) flat-leaf parsley leaves
Instructions
- Whisk together anchovy, garlic, oil, vinegar, and capers in a large bowl; season with salt and pepper. Add tomatoes, beans, red onion, and parsley; season with salt and pepper and toss to coat.
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