Italian Green and White Bean Salad (Insalata di Fagioli Bicolore) – Traditional Recipe


This Italian green and white bean salad look so fantastic and taste amazing! It is easy to prepare, an ideal dish for any time of the season. Plus, it is a healthy meal choice that looks nice so your kids will not hesitate to try it and enjoy its taste. Here is the recipe:

Servings 4

Ingredients:

  • 115 grams/4 oz. dried cannellini beans, soaked overnight
  • 225 grams/ 8 oz. French beans, topped and tailed
  • ¼ red onion, thinly sliced
  • 12 black olives, stoned
  • 1 tablespoon chopped chives

For dressing:

  • ½ tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper

 

Instructions:

  • Drain the soaked beans and put in a saucepan with plenty of fresh water to cover. Bring to the boil, then boil rapidly for 15 minutes. Reduce the heat slightly and cook for a further 30 minutes, or until tender but not disintegrating. Add salt in the last 5 minutes of cooking. Drain and set aside.
  • Meanwhile, bring a large saucepan of water to the boil, plunge the French beans into the water, return to the boil and cook for 4 minutes, until just tender but still brightly colored and crunchy. Drain and set aside. Whisk together the dressing ingredients, then leave to stand.
  • While both types of bean are still slightly warm, tip them into a shallow serving dish or arrange on individual warmed plates. Scatter over the onion slices, olive, and chives. Whisk the dressing again and soon over the salad.
  • Serve immediately, at room temperature.

Buon Appetito!


 

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