Ingredients
Units
Scale
Ingredients (Serves 4)
- 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
- 1/4 cup red onion, finely sliced
- 1/4 cup fresh parsley, chopped
- 1 small garlic clove, minced (optional)
- 2 tablespoons capers, rinsed and drained (optional)
- Juice of 1 lemon (about 2 tablespoons)
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup cherry tomatoes, halved, or a few thin slices of celery for added texture
Instructions
Instructions
1. Combine the Ingredients
- In a large bowl, combine the cooked cannellini beans, red onion, parsley, garlic (if using), and capers (if using).
2. Make the Dressing
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
3. Toss the Salad
- Pour the dressing over the bean mixture and toss gently to combine, ensuring all the beans are well coated.
4. Let it Rest
- Allow the salad to sit at room temperature for 10-15 minutes to let the flavors meld.
5. Serve
- Transfer to a serving platter or individual plates. Garnish with extra parsley or a drizzle of olive oil, if desired.
- Serve as a light side dish or pair with crusty bread for a simple, satisfying meal.
