Ricotta and White Bean Salad

LeGourmetTV's picture

Feb. 20, 2013

A refreshing salad that take a break from boring iceberg head lettuce...

Ingredients

Cannellini beans 19 Ounce , rinsed, drained (white kidney)
Red onion 1 Small , thinly sliced
Pitted black olives 1/4 Cup (4 tbs) , halved
Flat leaf parsley 1/4 Cup (4 tbs) , chop
Red chili 2 Small , slice (1
Cherry tomato 1 Cup (16 tbs) , halved
Sea salt To Taste
Cracked black pepper To Taste
Ricotta 4 Ounce (fresh)
Extra virgin olive oil 2 Tablespoon
Red wine vinegar 2 Teaspoon

Directions

MAKING

1. In a bowl, combine beans, onion, olives, parsley, chill, tomato, salt and pepper. Toss gently to combine.

2. In a small bowl, combine oil and vinegar. Mix well.

3. Drop fresh ricotta and drizzle dressing over the salad. Mix well.

SERVING

4. Serve ricotta and white bean salad immediately.

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 586Calories from Fat 233

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 1165 mg48.54%

Total Carbohydrates 56 g18.7%

Dietary Fiber 16 g64%

Sugars 5 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet