Mediterranean White Bean Salad

Details

20 min

vegan

Ellen
(BerlinKitchen)

Ingredients

salad:

2 cans Rapunzel white Cannellini beans
250g cherry tomatoes quartered
1 avocado cut into small chunks
½ cucumber cut into cubes
1 red onion cut into cubes
2 tbsp parsley finely chopped
handful of fresh basil finely chopped

dressing:

4 tbs Rapunzel olive oil Sicilia DOP, nativ extra
2 tbs Rapunzel white wine vinegar
1/2 tbs Rapunzel maple syrup grade A
1 pinch Rapunzel iodized salt
2 garlic cloves pressed
Freshly ground pepper

Details

20 min

vegan

Ellen
(BerlinKitchen)

Method

Drain the cannellini beans in a colander and rinse briefly.

Whisk all the dressing ingredients together.

Now mix cannellini beans with cucumber, parsley, basil, tomato, onion and avocado. Toss with the dressing.

Ingredients

salad:

2 cans Rapunzel white Cannellini beans
250g cherry tomatoes quartered
1 avocado cut into small chunks
½ cucumber cut into cubes
1 red onion cut into cubes
2 tbsp parsley finely chopped
handful of fresh basil finely chopped

dressing:

4 tbs Rapunzel olive oil Sicilia DOP, nativ extra
2 tbs Rapunzel white wine vinegar
1/2 tbs Rapunzel maple syrup grade A
1 pinch Rapunzel iodized salt
2 garlic cloves pressed
Freshly ground pepper

Details

20 min

vegan

Ellen
(BerlinKitchen)

Rapunzel Products

White Cannellini beans canned

Maple syrup grade A

Sea salt with iodine

White wine vinegar

Olive oil Sicilia P.G.I., extra virgin