Italian White Bean Salad

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 300
• Protein: 10 g
• Carbs: 30 g
• Fat: 16 g

Ingredients

• 500 g White bean ( cooked and drained )
• 1 piece Red onion ( finely diced )
• 1 piece Garlic ( minced )
• 20 g Flat-leaf parsley ( coarsely chopped )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Capers ( drained and coarsely chopped )

Instructions

1. Preparing the beans

   Rinse the white beans in clear water until the water no longer foams. Drain them carefully so the dressing doesn't get diluted.

2. Chopping the aromatics

   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. Making the emulsion

   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. Final assembly

   Mix the beans, onion, garlic, parsley, capers, and oregano. Pour in the dressing and stir gently with a spatula to avoid crushing the beans.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days in an airtight container. Do not freeze.