ricotta and white bean salad - recipe

Le Gourmet TV
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A refreshing salad that take a break from boring iceberg head lettuce…

1 19 Oz (540 mL) can Cannellini (white kidney) beans, rinsed and drained
1 small red onion, thinly sliced
¼ cup (60 mL) pitted black olives, halved
¼ cup (60 mL) flat-leaf parsley
1-2 small red chillies, sliced
1 cup (250 mL) cherry tomatoes, halved
sea salt and cracked black pepper
4 oz (100g) fresh ricotta
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar

Method:
Place the beans, onion, olives, parsley, chilli, tomato, salt and pepper in a bowl and toss gently to combine. Top with fresh ricotta. Combine the oil and vinegar and spoon over the salad to serve.
Serves 2.

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