July 4, 2022
I’m spending a few months alone in our Florida condo while my husband is in Italy. It’s extremely warm this month so I’m not cooking too many meals for myself and instead enjoy lighter meals that I don’t have to cook. I have several quick lunch dishes that I can put together in just a few minutes, like this one. I usually prefer salads or soups for lunch, and many of my favorite salads contain grains or beans. Using cannellini beans, this is a salad you can make in under ten minutes. Simply drain the beans, rinse in a colander and let dry. Well, if you want to cook your beans from scratch, feel free, but canned beans work just fine.
Since both canned beans and cherry tomatoes are available year-round, this is a dish you can make in cooler or warmer months, although I tend to make it more in the summer. This salad is also great for outdoor dining! In Italy, canned tuna is often added to this salad, and when I make this for my husband I often add tuna. However, I don’t like tuna after a bad childhood experience, so I prefer this salad as pictured. Choose a good quality tuna packaged in olive oil or water. In addition to tuna, you can also add chopped cucumbers to the salad for extra crunch.
Enjoy your meal!
Deborah Mele 2022
1 (14 ounce) can cannellini beans, drained and rinsed
1 pint cherry tomatoes, halved
1/4 cup finely chopped red onion
2 garlic cloves, chopped
2 sticks of celery, chopped
3 tablespoons finely chopped parsley
3 tablespoons red wine vinegar
1/4 cup good quality extra virgin olive oil
salt & pepper to taste
- In a medium bowl, add the salad ingredients and toss.
- In a small bowl, whisk together the ingredients for the dressing and pour over the salad.
- Serve immediately and enjoy!
Serving size: 1
Amount per serving:
Calories: 249total fat: 14gSaturated Fatty Acids: 2gTrans fats: 0gUnsaturated Fat: 12gCholesterol: 0 mgSodium: 318mgCarbohydrates: 24gFiber: 6gSugar: 3gProtein: 8g