Ricotta and White Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 538.64 g can cannellini beans, rinsed and drained
- 1 small red onion, thinly sliced
- 59.14 ml pitted kalamata olive, cut in half
- 59.14 ml flat leaf parsley, roughly chopped
- 1-2 small red chile, thinly sliced
- 236.59 ml cherry tomatoes, halved
- salt, to taste
- ground black pepper, to taste
- 113.39 g fresh ricotta
- 29.58 ml extra-virgin olive oil
- 9.85 ml red wine vinegar
directions
- Combine beans, onions, olives, parsley, chilis, tomatoes, salt and pepper in a bowl; toss to combine. Top with dollops of fresh ricotta.
- Whisk oil and vinegar together and drizzle over salad.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!