Puttanesca White Bean Salad
Puttanesca white bean salad uses ripe tomatoes, black olives, garlic, basil, capers and anchovies, and is served cool with bulky beans.
Servings: 6 people
Ingredients
- 800g / 28 oz canned cannellini beans drained
- 200g / 7 oz cherry tomatoes halved
- 3 tbsp capers
- 10 black olives pitted and halved
- 1/4 red onion sliced thinly
- 2 tbsp basil leaves sliced
- Salt to taste
For the dressing
- 2 anchovies optional
- 1 clove garlic
- 1 tbsp red wine vinegar
- 4 tbsp This is an affiliate link.olive oil
- 1/4 tsp salt
Instructions
- In a large bowl combine the white beans, cherry tomatoes, capers, black olives, red onion and the basil leaves.
- Make the dressing by turning anchovies into a paste in a mortar together with minced garlic, add olive oil, red wine vinegar and salt, mix until combined. Alternatively, the dressing could be combined in a blender.
- Add the dressing to the salad and toss gently, add salt to taste and let it sit for 20-30 minutes before serving.
Nutrition
Calories: 256kcal | Carbohydrates: 31g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 4975mg | Potassium: 700mg | Fiber: 7g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 4mg