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    ricotta and white bean salad - recipe

    Le Gourmet TV

    by Le Gourmet TV

    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

    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.