Now add the dressing ingredients on top ( image one below, the olive oil and vinegar).
If you don’t have a garlic press, chop the garlic and add along with the oil and vinegar to a mortar and pestle and grind until smooth. Thinly slice the olives and add too, along with the salt and (pressed) garlic. Finely chop the pepper onion and (deseeded) tomatoes and add as well. Whether your beans are homemade, canned, or jarred, rinse and drain them well and add them to a large mixing bowl. I’ve included in-depth instructions and some process photos below in case you have any doubts. Just a bit of chopping and this hearty salad will come together in minutes. Omit the herbs, olives, and feta, and serve with plenty of crusty bread for mopping up the juices. You’ll want to add an extra clove of crushed garlic as well. Pasta salad:Īdd leftover cooked pasta, between one-two cups based on your preference, and two tablespoons of mayonnaise. Italian style:Īdd a dash of balsamic vinegar, use black olives, use sun-dried tomatoes instead of regular tomatoes, and add mozzarella balls and lots of fresh basil. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. Use black kalamata olives, add a cup of chopped cucumber and a teaspoon of dried oregano, and use green bell pepper. This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. Tomatoes: Use ripe firm tomatoes or substitute with chopped cherry tomatoes, about 6-8 cherry tomatoes per tomato. Onion: I used red onion as it’s on the milder side but you can use regular yellow onion if you prefer a stronger bite, or the white parts of green or spring onions, or even shallots. Olive oil: Use a good quality extra virgin or fruity olive oil. Id you’re vegan just omit or try it with my vegan goat cheese.īell pepper: Use green or red, whichever you prefer. If you don’t like or don’t have feta you can leave it out or use crumbled goats cheese instead.
Salt: Use the amount given (or a low-sodium substitute) and don’t taste and adjust for salt until your yummy salad has chilled for at least an hour (it will taste totally different).įeta: Use feta crumbled into big pieces or medium dice, otherwise the texture will get a little lost in the sauce. If you don’t have a garlic crusher you can chop the garlic and work it into the dressing with a mortar and pestle. Garlic: Crushed garlic is great when chilled with the luscious dressing, don’t substitute for ground, and use a large clove. White wine vinegar is also great, and if you don’t have that you can use any mild vinegar (like apple cider vinegar) with a splash of balsamic vinegar. Vinegar: I based this recipe on a tasty Spanish salad I enjoy so I use red wine vinegar, which is a typical vinegar used where I live in Madrid. Olives: I use green stoned olives here but black stoned olives are also great and give better contrast for a tasty visual, especially if entertaining. Serve as is or on a bed of lettuce.Fresh herbs: You can use any fresh herb you like here, basil is my favorite, and parsley is also good if you like it.Ĭannellini beans: Use any type of cooked small white beans, just skip the big ones as they won’t absorb the dressing well. Drizzle on olive oil or Italian dressing, add a squeeze of lemon and some crushed red pepper.Put the beans, red onion, herbs and grape tomatoes in a bowl.fresh or dried herbs (I used fresh basil and rosemary).1 can (14 ounces) cannellini beans or great northern beans, drained and rinsed.Serve this easy Mediterranean bean salad as a side dish with dinner or for lunch. Grape tomatoes would be a good one to toss in.
All I added to my white bean salad was a can of white beans (great northern beans or cannellini beans work great), Italian dressing (or use olive oil), a squeeze of fresh lemon juice, crushed red pepper flakes, chopped red onion and fresh herbs. Plus, this bean salad is absolutely delicious!īean salad recipe can be thrown together in less than five minutes and uses items you already may have in your pantry. A five-minute Mediterranean white bean salad that's fast, filling, healthy and delicious? No, you're not dreaming! Filled with fiber, protein and nutrients like folate, magnesium, and vitamin B6, cannellini beans are a nutritional powerhouse that may help you with your weight loss goals.
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