Cannellini Bean, Onion, and Tomato Salad, tasty and quick to prepare, this super easy salad is perfect for the hottest days when the desire to stay in the kitchen is almost nonexistent, or for a buffet or to take to the beach, work, or a picnic.
More than a recipe, it’s a suggestion on how to make a fresh and flavorful vegetarian main dish.
Let’s see together how to make theCannellini Bean, Onion, and Tomato Salad. Get the ingredients ready and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other delicious recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- white beans (cannellini) (or Spanish beans)
- 1 beefsteak tomato (large or 2 small)
- 1 Tropea red onion
- 1 stalk celery (with leaves)
- extra virgin olive oil
- salt
Tools
To make this Salad you will need:
- 1 Bowl
Steps
Making the Cannellini Bean, Onion, and Tomato Salad is very simple.
First, drain the cannellini beans from their preserving water and let them dry. Then, wash the celery stalk and cut it into slices: do not discard the leaves, chop them up (not all of them if there are too many) and add to the salad.
Then, slice the Tropea onion and dice the beefsteak tomato: put everything in a large bowl, season with salt and a sprinkle of pepper (if you like), a drizzle of extra virgin olive oil, and serve. Enjoy your meal!
Until the next recipe.
Storage
You can store the Cannellini Bean, Onion, Tomato, and Celery Salad for up to 1 day in the refrigerator, sealed in an airtight container.
Tips and Suggestions
The cannellini bean and onion salad is a very versatile recipe that you can enrich as you like by adding other vegetables (such as carrots or green beans), olives, or tuna with diced ham or grilled chicken. The choice is yours!
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