This Cannellini bean recipe serves 4. I doubled the quantities as I was serving it as a side for 13 at dinner and there was plenty. If you are doubling the quantities, use a red and a green capsicum, as the two colours look attractive and give a nice contrast in flavours. The whole recipe can also be mixed together early on the day of serving and kept in the frig, so that is one less thing to do close to the event.
400g (1-16oz) can White Cannellini Beans (or any other white bean you may prefer)
1 red or green capsicum, or use half of each for colour
1/2 medium very fresh brown onion
6 tbsp good quality red wine vinegar (I used Jamie Oliver)
1/4 cup Extra Virgin Olive Oil
salt to taste
1 clove garlic (optional)
(Preparation time 10 minutes)
- Rinse and drain the can of beans
- Chop the capsicum and onion very finely and place into a medium size mixing bowl. Add the beans and mix it all together.
- Mix together the red wine vinegar, the olive oil, and the salt and pour into the beans. Taste it and adjust the seasoning if necessary, although the flavours will develop so you could do this closer to serving the salad.
- If you have some very fresh garlic and you love it, peel and mince 1 clove of garlic, and add it to the mixture and stir.
This salad contrasts perfectly served with a hot Spanish chicken and chorizo casserole. However it can stand on it's own just served with a green salad. Click on this link for the recipe of the Spanish chicken casserole.