Ingredients
Scale
- 1 can (14 oz) cannellini beans
- ½ cup cherry tomatoes
- ¼ cup olives (Nocellara del Belice or Castelvetrano)
- ¼ cup red onion
- 3 tablespoons extra virgin olive oil
- Fresh parsley
- Fresh basil
- 1 tablespoon red apple vinegar
- ¼ teaspoon kosher salt
- 1 tablespoon chopped capers
- 1 garlic clove, finely chopped
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons parmesan shavings (optional)
- 225 g grilled chicken, optional
Instructions
- In a small bowl, mix parsley, basil, capers, garlic, red pepper flakes, black pepper, olive oil, and vinegar to create the salsa verde.
- In a medium bowl, combine drained cannellini beans, quartered cherry tomatoes, torn olives, and sliced red onion. Sprinkle with kosher salt and toss gently.
- Drizzle the salsa verde over the salad mixture and toss carefully.
- Top with parmesan shavings and optional grilled chicken if desired.
- Serve immediately or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg