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Ricotta and white bean salad
Print Recipe
Ingredients
400
g
cannellini beans
(or white beans, 1 can)
1
red onion
small
30
g
black olived
pitted and halved
1/4
cup
flat leaf parsley
leaves only
1-2
red chili
small and sliced
125
g
cherry tomatoes
halved
seasalt
black pepper
cracked
100
g
ricotta
fresh
2
tablespoons
extra virgin olive oil
2
teaspoons
red wine vinegar
Instructions
Place the beans, onion, olives, parsley, chilli, tomato, salt and pepper in a bowl and toss gently to combine. Divide between serving plates and top with fresh ricotta. Combine the oil and vinegar and spoon over the salad to serve.