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Insalata di Fagioli: A Simple and Flavorful Italian Bean Salad

#instafood #insalate #imstafood #cucinaitaliana #cucinamediterranea #pranzoitaliano#official_italian_food #mangiarbene#senzaglutine #insalatadifagioli #italianfoodbloggers #official_italia#gamberorosso #italyfoodporn#giallo_paprika #igfood #foodagram #feedyfoody_ita #feedfeed #52grams #foodpic#scatti_cucina #foodphotographyen#gruppovege #solocosebuone #volgosapori#cottoemangiato #giallozafferano#siciliamondocibo#cucinaconmimmo

Insalata di Fagioli

Course Salad, Side Dish
Cuisine Italian

Equipment

  • Mixing bowl, cutting board, knife, measuring spoons, and serving dish.

Ingredients
  

  • For the Salad
  • 2 cups cooked cannellini beans or any white beans; canned is fine
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup cucumber diced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped (optional)
  • Salt and pepper to taste
  • For the Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar or lemon juice for a fresher taste
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced (optional)
  • Salt and pepper to taste

Instructions
 

  • Step 1: Prepare the Ingredients
  • Start by rinsing the canned beans under cold water if you're using them. Drain them well and set aside. Chop the cherry tomatoes, red onion, cucumber, and herbs.
  • Step 2: Make the Dressing
  • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper until well combined.
  • Step 3: Combine Everything
  • In a large mixing bowl, combine the beans, chopped vegetables, and herbs. Pour the dressing over the salad and toss gently until everything is well coated.
  • Step 4: Let It Stand
  • For the best flavor, let the salad sit for at least 30 minutes at room temperature. This allows the beans to soak up the dressing and the flavors to meld beautifully.
  • Step 5: Serve and Enjoy
  • Serve the Insalata di Fagioli at room temperature or chilled. This dish is great on its own or served alongside grilled meats or fish.

When it comes to Italian cuisine, the Insalata di Fagioli (Bean Salad) shines as a colorful, nutritious, and versatile dish. This recipe is perfect for a light lunch or as a side dish for dinner. Plus, it’s easy to make and can be customized to suit your taste or dietary needs. So, let me show you how I make this delightful salad, from my own personal experience.

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#insalate  #cucinaitaliana

Notes on What to Expect

The Insalata di Fagioli is a refreshing dish with a delightful balance of flavors. The creamy texture of the beans contrasts beautifully with the crunch of fresh vegetables, making each bite a delicious experience.

From my own personal experience, this salad is not only a feast for the eyes but also a nutritious option that fits perfectly into various dietary needs. Whether you enjoy it as a main dish or a side, it’s sure to become a favorite in any kitchen. So grab those ingredients and let the cooking adventure begin.

Quick Meal Facts

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (if using canned beans)
  • Time to Stand: 30 minutes (for flavors to meld)
  • Total Time: 45 minutes
  • Ease of Cooking: Easy
  • Servings: 4
  • Calories: Approximately 250 per serving
  • Cost of Ingredients: $10-$15 (depending on ingredient quality and source)
  • Cuisine: Italian
  • Course: Salad or Side Dish
  • Equipment Needed: Mixing bowl, cutting board, knife, measuring spoons, and serving dish.  Check out the right equipment and Ingredients that you need for making   Insalata di Fagioli  here

Ingredients

For the Salad

  • 2 cups cooked cannellini beans (or any white beans; canned is fine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped (optional)
  • Salt and pepper to taste

For the Dressing

Method

Step 1: Prepare the Ingredients

Start by rinsing the canned beans under cold water if you’re using them. Drain them well and set aside. Chop the cherry tomatoes, red onion, cucumber, and herbs.

Step 2: Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper until well combined.

Step 3: Combine Everything

In a large mixing bowl, combine the beans, chopped vegetables, and herbs. Pour the dressing over the salad and toss gently until everything is well coated.

Step 4: Let It Stand

For the best flavor, let the salad sit for at least 30 minutes at room temperature. This allows the beans to soak up the dressing and the flavors to meld beautifully.

Step 5: Serve and Enjoy

Serve the Insalata di Fagioli at room temperature or chilled. This dish is great on its own or served alongside grilled meats or fish.

Variations

  • Add Protein: Toss in diced avocado, feta cheese, or grilled chicken for a heartier meal.
  • Seasonal Vegetables: Use seasonal vegetables like bell peppers or zucchini to add more color and texture.
  • Vegan Option: The recipe is already vegan, but ensure any added protein aligns with your dietary preferences.

Tips and Substitutions

  • Beans: If you can’t find cannellini beans, any type of white bean works, such as navy beans or even chickpeas for a different flavor.
  • Dressings: Experiment with different vinegars or citrus juices for the dressing; balsamic vinegar adds a sweet depth.
  • Herbs: Fresh herbs elevate the dish, but dried herbs work in a pinch. Just reduce the quantity since dried herbs are more potent.
  • Check out the right equipment and Ingredients that you need for making   Insalata di Fagioli  here

Nutritional Information (per serving)

  • Calories: 250
  • Protein: 10g
  • Carbohydrates: 36g
  • Fat: 9g
  • Fiber: 8g
  • Sodium: Varies based on added salt

Troubleshooting Tips

  • Too Salty: If the salad turns out too salty, balance it with extra cucumbers or tomatoes.
  • Lack of Flavor: If the salad lacks zest, add a bit more vinegar or a squeeze of fresh lemon juice.
  • Dryness: If it seems dry, drizzle a little more olive oil before serving.

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