Easy Mediterranean White Bean Salad with Olives
Zesty Mediterranean style salad with cannellini beans and tangy olives
Servings: 2
Calories: 313kcal
Equipment
- 1 small jar to mix up the dressing
- 1 salad bowl
Ingredients
- 240 g cannellini beans (equivalent of 1 drained tin/can)
- 1 red pepper
- 100 g fresh parsley
- 20 g mint leaves
- 50 g spring onions about 6 onions
- 50 g pitted olives
- 25 g capers
For the Vinaigrette Dressing
- 1 clove garlic
- 3 tablespoon vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon dijon mustard
- ¼ teaspoon agave or date syrup
- ½ teaspoon flakey sea salt or to taste
Instructions
Make the Vinaigrette
- Finely mince or grate the garlic and add it to a jar or small bowl.1 clove garlic
- Cover with the vinegar and leave for a few minutes.3 tbsp vinegar
- Add the rest of the vinaigrette ingredients to the jar or bowl and mix thoroughly. Check the flavor balance and add more salt/sweetener/mustard to taste.2 tbsp extra virgin olive oil, 1 tbsp dijon mustard, ¼ tsp agave , ½ tsp flakey sea salt
Make the salad
- Open a can or jar of white beans, drain and rinse.240 g cannellini beans
- Mix the beans in with ⅓ of the vinaigrette in a large bowl, and leave while you get on with the chopping of the rest of the salad.
- Finely dice the red pepper.1 red pepper
- Chop the parsley, finely chop the mint and slice the olives and spring onions.100 g fresh parsley, 20 g mint leaves, 50 g spring onions, 50 g pitted olives
- Add all the ingredients for the salad into the bowl with the beans. Dress with the remaining salad dressing and toss.25 g capers
- Serve with extra herbs on top if you're being fancy!
Nutrition
Calories: 313kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1697mg | Potassium: 562mg | Fiber: 12g | Sugar: 5g | Vitamin A: 6870IU | Vitamin C: 152mg | Calcium: 215mg | Iron: 7mg