Italian White Bean Salad w/ Salsa Verde

Italian White Bean Salad w/ Salsa Verde


Course: Salad



  • 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
  • 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


  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.

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Italian White Bean Salad with Salsa Verde

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