Beans and Tomato Salad is a rustic, healthy and tasty side dish, very fast to prepare especially if you use already cooked beans.
High fatTotal Fat
Low sat-fatSaturated Fat
Serving size434gCalories from fat131kcalFiber13gProtein17gSugar6g
400g of cooked cannellini beans, even canned (drained weight)
4sprigs of parsley
2cloves of garlic
2tbspextra virgin olive oil
Drain the beans from their liquid. If they are canned rinse briefly under running cold water. Wash the tomatoes and cut into 4 wedges. Clean the spring onions by removing the green part of the stem, the rootlets and the outer layer. Rinse and slice thickness of 0.1 inches. Wash the parsley, select the leaves and chop finely on a cutting board.
Put on a plate the beans, tomatoes, onions, a tablespoon of chopped parsley, garlic peeled and drizzle with olive oil and a pinch of salt.
Stir and serve with a big slice of toasted homemade bread. Also great with bruschetta.
If not seasoned, this dish is ideal to store in the refrigerator for a day. Leave it at least half an hour at room temperature before serving.