Beans and Tomato Salad

From Being Vegan | Side Dishes | Italian

Beans and Tomato Salad is a rustic, healthy and tasty side dish, very fast to prepare especially if you use already cooked beans.

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High cal Calories 393kcal

High fat Total Fat 15g

Low sat-fat Saturated Fat 2g

chol Cholesterol 0mg

Low sodium Sodium 24mg

carbs Total Carbohydrate 52g

Serving size 434g Calories from fat 131kcal Fiber 13g Protein 17g Sugar 6g
2 servings

Ingredients

  • 400 g of cooked cannellini beans, even canned (drained weight)
  • 400 g cherry tomatoes
  • 2 spring onions
  • 4 sprigs of parsley
  • 2 cloves of garlic
  • 2 tbsp extra virgin olive oil

Directions

  1. Drain the beans from their liquid. If they are canned rinse briefly under running cold water. Wash the tomatoes and cut into 4 wedges. Clean the spring onions by removing the green part of the stem, the rootlets and the outer layer. Rinse and slice thickness of 0.1 inches. Wash the parsley, select the leaves and chop finely on a cutting board.
  2. Put on a plate the beans, tomatoes, onions, a tablespoon of chopped parsley, garlic peeled and drizzle with olive oil and a pinch of salt.
  3. Stir and serve with a big slice of toasted homemade bread. Also great with bruschetta.

Tips

  • If not seasoned, this dish is ideal to store in the refrigerator for a day. Leave it at least half an hour at room temperature before serving.