Description
A vibrant no-cook Italian white bean salad tossed in a fresh salsa verde with tomatoes, olives, and parmesan—light, zesty, and ready in under 20 minutes.
Ingredients
- 1 can (14 oz / ~400 g) cannellini beans, drained and rinsed
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup Nocellara del Belice or Castelvetrano olives, torn
- 1/4 cup red onion, sliced in quarter moons
- 1/4 teaspoon kosher salt
- 2 tablespoons parmesan shavings
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped capers
- 1 garlic clove, finely chopped
- 1/4 teaspoon anchovy paste (or 1/4 teaspoon kosher salt)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 225 g albacore tuna in olive oil, drained (optional)
- Crusty bread, for serving (optional)
Instructions
1. Prepare the salsa verde by combining parsley, basil, capers, garlic, anchovy paste (or salt), red pepper flakes, black pepper, olive oil, and red wine vinegar in a small bowl. Stir well to blend.
2. In a medium bowl, add the cannellini beans, cherry tomatoes, torn olives, and red onion. Sprinkle with kosher salt and toss gently to combine.
3. Drizzle the salsa verde over the salad and toss carefully to coat without mashing the beans.
4. Add the parmesan shavings and mix lightly.
5. Top with tuna if using and serve with crusty bread.
Notes
For a vegan version, omit the parmesan and anchovy paste or substitute anchovy with a pinch of salt or miso paste.
This salad becomes even more flavorful after chilling for 30 minutes before serving.
Use high-quality olive oil and ripe cherry tomatoes for the best flavor.
If preparing ahead, add parmesan and tuna just before serving for optimal freshness.
Nutrition
- Serving Size: 1 bowl (1/2 of recipe)
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg