Italian White Bean Salad w/ Salsa Verde

Italian White Bean Salad w/ Salsa Verde

Source: rebeccakatz.com

Course: Salad

Serves:

Ingredients

  • 2 cups cooked cannellini beans , or 1 15-ounce can, rinsed
  • Freshly squeezed lemon juice
  • Sea salt
  • 12 cup Signora Francini’s Salsa Verde
  • 6 radishes quartered andcut into 1/4 inch pieces
  • 12 kalamata olives pitted and sliced
  • 12 cup coarsely chopped fresh parsley
  • 2 scallions sliced
  • 2 tablespoons chopped fresh mint
  • SALSA VERDE
  • 2 cups coarsely chopped fresh parsley leaves
  • 12 teaspoon sea salt
  • 4 anchovy fillets rinsed
  • 14 cup freshly squeezed lemon juice
  • 4 teaspoons capers rinsed
  • 14 teaspoon freshly ground pepper
  • 12 cup extra-virgin olive oil

Directions

  1. In a large bowl, stir together the cannellini beans, a spritz of lemon, and a pinch of salt. Add the salsa verde and stir to coat the beans. Add the radishes, olives, parsley, scallions, and mint and toss. Taste; you may want to give it a squeeze of lemon or another pinch or two of salt.
  2. COOK’S NOTE: Cannellini beans will soak up the salsa verde, so if you want to store this salad in the refrigerator, perk it up with another teaspoon of dressing or a spritz of lemon.
  3. Signoria Francini’s Salsa Verde Directions.  Put all the ingredients except the olive oil in a food processor and blend for about a minute, until finely chopped. With the food processor running, drizzle in the olive oil and process until the sauce is smooth.

Powered by
Plan To Eat

 

Italian White Bean Salad with Salsa Verde

Add to Plan to Eat