Cannellini bean, cherry tomato, potato, and corn salad, delicious and easy to prepare, this very easy salad is perfect for the hottest days when the desire to cook is almost non-existent, or for a buffet or to bring to the beach, work, or a picnic.
Actually, it is not a real recipe, but a suggestion on how to make a fresh and tasty vegetarian second course. Of course, it’s a customizable dish depending on your tastes and what you have at home.
Let’s see together how to make the Cannellini Bean, Onion, and Tomato Salad. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 potato (medium size or 2 small)
- 1 can white beans (cannellini) (or Spanish beans)
- 1 oxheart tomato (large)
- 1 red Tropea onion
- 1 stalk celery (with leaves)
- green olives (5 – 6)
- sweet corn, canned, drained (to taste)
- extra virgin olive oil
- as needed salt
- as needed pepper
Tools
To make the Cannellini Bean, Cherry Tomato, and Potato Salad you only need:
- 1 Pot
Steps
First, boil the potato in plenty of salted water for about 20 – 30 minutes: cooking times may vary depending on the size of the potatoes.
In fact, the larger the potato, the longer it takes. Still, do the toothpick test. If inserting a toothpick (or fork), it goes in easily, then it means it’s cooked.
To speed up cooking, you can use the pressure cooker: very practical and easy to use, it has the advantage of cooking food really fast. From the moment it starts to whistle, count 12 minutes. Once cooked, remove the skin and let them cool.
Meanwhile, drain the cannellini beans from the preservation water and let them dry. Then, wash the celery stalk and cut it into slices: do not throw away the leaves, add them, chopped (not all of them, if there are too many), to the salad.
See you in the next recipe.
Storage
You can store the cannellini bean, onion, tomato, potato, and corn salad for a maximum of 1 day in the refrigerator, closed in an airtight container.
The cannellini bean, potato, and onion salad is a very versatile recipe that you can enrich to your liking, also adding other vegetables (such as carrots or green beans), hard-boiled eggs, or tuna with diced ham or grilled chicken. The choice is yours!
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