Cannellini and onion salad, an idea for eating legumes even in summer. The cannellini and onion salad can be served as a rich side dish or as a vegetarian main course and, also (why not?) to enrich a buffet.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 – 5 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Cannellini and Onion Salad
- 3 cups canned cannellini beans (drained weight)
- 2 Tropea red onions
- 2 chili peppers
- 5 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- to taste dried oregano
- to taste salt
- to taste pepper
Notes
To make the onion more digestible, after slicing it, soak it in cold water (or water and vinegar) for at least 15 minutes.
If you liked this recipe, you might also be interested in Tuscan Beans, Chicken and Bean Salad, or Pasta with Tuna and Cannellini Beans.
