Cold salad with robiola and butter beans without cooking, a fresh, nutritious recipe that’s easy and quick to make.
And you can customize it with your preferred ingredients.
For this recipe, you’ll only need fresh ingredients, and you can prepare it in advance and store it covered in the refrigerator for up to 24 hours until ready to enjoy.
To give the recipe an extra touch, I enriched it with delicious homemade croutons, but store-bought ones are also perfect, or you can omit them.
Below, I’ll leave you some ideas for no-cook recipes that are easy and very fresh to prepare on the hottest days or when you don’t feel like cooking.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 8.5 oz butter beans (white, canned)
- 1/2 cup celery
- 3.5 oz carrots
- 3 tbsps extra virgin olive oil
- 3.5 oz robiola cheese
- 2 pinches fine salt
- 10.5 oz plum tomatoes
- as needed bread croutons (optional)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Spoon
Steps
To make the Cold Salad with Robiola and Butter Beans Without Cooking, first wash the tomatoes and cut them into strips.
Peel the carrot, remove the ends, and cut it into cubes.
Wash the celery, remove the strings, and chop it.
Add the salt, extra virgin olive oil, and drained butter beans.
You can also substitute them with other legumes you prefer in this recipe.
Mix and add the robiola cheese 10 minutes before serving.
If you want to prepare this recipe in advance, I recommend not adding it earlier to avoid spoilage due to heat.
Garnish with bread croutons when serving.
