Italian Bean Side Salad Recipe

Name: Pizza Pilgrims Carnabys ITALIAN BEAN SIDE SALAD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups cannellini beans (canned, drained and rinsed); 2 cups Piennolo del Vesuvio DOP tomatoes (or cherry/roma if unavailable), quartered; 0.5 cup red onion, thinly sliced; 0.5 cup fresh basil leaves, torn; 2 tbsp flat-leaf parsley, chopped (optional); 1 tsp freshly ground black pepper; 1 tsp kosher salt; 4 tbsp garlic-infused olive oil (garlic oil); 1 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar; 1 clove fresh garlic, finely minced (if not using garlic-infused oil); 1 tsp lemon zest (optional, for brightness)

Inspired by Pizza Pilgrims Carnaby

Time30m

Serves4

Cannellini beans, red onions, Piennolo del Vesuvio DOP tomatoes, garlic oil, red wine vinegar and basil.

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Ingredients

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Salad

2 cups cannellini beans (canned, drained and rinsed)

2 cups Piennolo del Vesuvio DOP tomatoes (or cherry/roma if unavailable), quartered

1/2 cup Red onion, thinly sliced

1/2 cup fresh basil leaves, torn

2 tbsp flat-leaf parsley, chopped (optional)

1 tsp freshly ground black pepper

1 tsp kosher salt

Dressing & Aromatics

4 tbsp garlic-infused olive oil (garlic oil)

1 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

1 clove fresh garlic, finely minced (if not using garlic-infused oil)

1 tsp lemon zest (optional, for brightness)

Method

Salad

Prepare beans

Drain canned cannellini beans into a colander and rinse under cold water until liquid runs clear. Shake off excess water and transfer beans to a large mixing bowl.

Prepare tomatoes

If using whole Piennolo tomatoes, halve or quarter them depending on size. If using roma or cherry, quarter them. Add the tomatoes to the bowl with the beans.

Slice onion and herbs

Thinly slice the red onion and add to the bowl. Tear the basil leaves into bite-sized pieces and add along with the chopped parsley if using.

Dressing & Finish

Make dressing

In a small bowl or jar combine the garlic-infused olive oil (4 tbsp), extra-virgin olive oil (1 tbsp), red wine vinegar (2 tbsp) and, if using, the finely minced fresh garlic (1 clove) and lemon zest (1 tsp). Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Dress salad

Pour the dressing over the beans, tomatoes, onion, and herbs. Sprinkle kosher salt (1 tsp) and freshly ground black pepper (1 tsp) evenly over the salad.

Toss and rest

Gently toss everything until evenly coated. Let the salad rest at room temperature for 15–20 minutes to allow flavors to meld; toss again once more before serving. Taste and adjust salt, pepper or vinegar as needed.

Serve

Serve as a side salad at room temperature or chilled. Garnish with a few whole basil leaves if desired.