Italian Bean Salad
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 235 g Butter beans (canned; drained weight)
- 235 g Cannellini beans (canned; drained weight)
- 1 Red onion (sliced)
- 8 Cherry tomatoes (halved)
- 6 Sun-dried tomatoes (diced)
- 1 Red bell pepper (diced)
- 8 Kalamata olives (halved)
- 5 g Fresh basil (finely chopped)
- 5 g Fresh parsley (finely chopped)
- 2 tablespoons Olive oil (extra virgin)
- 2 Garlic cloves (crushed)
- 1 Lemon (juice only)
- 60 ml Red wine vinegar
- 1 tsp Dijon mustard
- 20 g Parmesan (finely grated)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Slice the red onion, halve the cherry tomatoes and olives, dice the bell pepper and sun-dried tomatoes and finely chop the herbs.
- Put all of the beans into a large bowl and add the chopped salad items. Add the remaining ingredients.
- Give it all a really good mix and serve.