Another quick, colorful, and summery recipe.
Cannellini beans salad, or as it would be called today poke, is a fabulous dish for summer. Despite the presence of avocado, it’s still light because I haven’t added any oil. Just dress it with a splash of balsamic vinegar of Modena.
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Salad Preparation
To prepare three generous portions of cannellini beans salad, I used all seasonal ingredients.
- 1 head curly lettuce
- 3/4 cup pomegranate (seeds)
- 1 cup mango (diced)
- 2 cups cherry tomatoes
- 10 oz white beans (cannellini) (drained)
- 1 cup yellow cherry tomatoes
- 1/3 cup avocado (sliced)
- 1 cup croutons
Tools: White Bowl
I use this grade AB porcelain bowl, glossy and scratch-resistant. LEAD-FREE and NON-TOXIC porcelain for health. It can be used in the microwave, oven, freezer, and is dishwasher safe.
- 1 Bowl LIFVER large bowl
Steps for the Salad Preparation
Preparing the salad is very easy. You just need to seed the pomegranate, dice the mango, wash and halve the tomatoes, drain and rinse the cannellini beans under cold water, slice the avocado thinly, add a handful of croutons, and dress with a splash of balsamic vinegar.
I haven’t added any other dressing because when I include avocado in my recipes, I always use it as a substitute for extra virgin olive oil.
