Ricotta and white bean salad
Try this Ricotta and white bean salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- seasalt
- 400 g cannellini beans ((or white beans 1 can))
- 1 red onion (small)
- 30 g black olived (pitted and halved)
- 1/4 cup flat leaf parsley (leaves only)
- 1-2 red chili (small and sliced)
- 125 g cherry tomatoes (halved)
- black pepper (cracked)
- 100 g ricotta (fresh)
- Carbohydrate 0.0735126089231252 g
- Cholesterol 0 mg
- Fat 12.9 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.781232 g
- Serving Size 1 1 recipe (676g)
- Sodium 0.653229080231856 mg
- Sugar 0.0735126089231252 g
- Trans Fat 0.349332 g
- Calories 116 calories
Place the beans, onion, olives, parsley, chilli, tomato, salt and pepper in a bowl and toss gently to combine. Divide between serving plates and top with fresh ricotta. Combine the oil and vinegar and spoon over the salad to serve.
