Italian White Bean Salad
Ingredients
- 500 gWhite bean (cooked and drained)
- 1 pcRed onion (finely diced)
- 1 pcGarlic (minced)
- 20 gFlat-leaf parsley (coarsely chopped)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspCapers (drained and coarsely chopped)
Method
Creamy, buttery white beans contrasted by the crunch of red onion. The extra virgin olive oil dressing coats every bean for a perfect glossy finish.
- 1
Rinse the white beans in clear water until the water no longer foams. Drain them carefully so the dressing doesn't get diluted.
- 2
Finely dice the red onion. Coarsely chop the flat-leaf parsley with a knife to keep some texture. Mash the garlic into a fine paste. Coarsely chop the capers.
- 3
In a bowl, whisk the red wine vinegar with salt and pepper. Pour in the olive oil in a steady stream while whisking to create a stable emulsion that coats the spoon.
- 4
Mix the beans, onion, garlic, parsley, capers, and oregano. Pour in the dressing and stir gently with a spatula to avoid crushing the beans.
Frequently asked questions
How do you get this dish right?
- Prepare the salad 1 hour in advance so the beans can soak up the dressing.
- If using canned beans, rinse them thoroughly under cold water to remove the brine taste.
How long does this dish keep?
Keep refrigerated for up to 3 days in an airtight container. Do not freeze.
