Description

This White Bean Salad with Chopped Salsa Verde combines creamy cannellini beans, bright and herbaceous salsa verde, and fresh vegetables for a satisfying and flavorful meal. Optional tuna adds a savory touch, making this a perfect dish for lunch or dinner. Easy to prepare, customizable, and perfect for any occasion!

Ingredients

For the Chopped Salsa Verde Dressing:

2 tablespoons chopped parsley

1 tablespoon chopped basil

1 tablespoon chopped capers

1 tablespoon red wine vinegar

1 clove garlic, minced

¼ teaspoon anchovy paste

¼ teaspoon red pepper flakes

¼ teaspoon freshly ground black pepper

3 tablespoons extra virgin olive oil

For the White Bean Salad:

1 14-ounce can cannellini beans, drained and rinsed

½ cup quartered cherry tomatoes

¼ cup Nocellara del Belice olives, torn

¼ cup red onion, thinly sliced

¼ teaspoon kosher salt

2 tablespoons parmesan shavings

225 grams albacore tuna in olive oil (optional)

Crusty bread, for serving

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Instructions

Prepare the Chopped Salsa Verde Dressing: In a small bowl, combine parsley, basil, capers, red wine vinegar, garlic, anchovy paste, red pepper flakes, black pepper, and olive oil. Stir well until evenly mixed.
Make the White Bean Salad: In a medium-sized bowl, combine drained cannellini beans, quartered cherry tomatoes, torn olives, and red onion. Sprinkle with kosher salt and gently toss to combine.
Assemble the Salad: Add the salsa verde dressing to the bowl and toss everything together carefully with a spoon to avoid breaking up the beans.
Add the Tuna (optional): If using tuna, place it on top of the salad for extra flavor.
Serve: Garnish with parmesan shavings and serve immediately with crusty bread.

Notes

Vegetarian Option: Omit the tuna for a light vegetarian meal.

Extra Veggies: Add cucumbers, bell peppers, or arugula for added color and crunch.

Dairy-Free: Skip the parmesan shavings for a dairy-free version.

Add More Protein: Try grilled chicken or chickpeas instead of tuna for more protein.

Prep Time: 15 minutes
Category: Main Course, Salad
Method: No-Cook, No-Bake
Cuisine: Mediterranean, Italian