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Insalata di Fagioli

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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.