Cannellini Bean Salad
Italian-inspired
Drain the beans well so their liquid does not thin the tomato mixture. If using arugula, add it at serving time when you can still keep the leaves peppery and crisp.
- Servings (recipe yield)
- 2 servings
- Prep time
- 5 min
- Cook time
- 10 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 1 can Cannellini beans, drained and rinsed
- 2 tbsp minced garlic
- 1/2 onion
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 15 oz can diced tomatoes
- 1 tbsp parsley flakes
- Prosciutto
- Arugula
Instructions
- Sauté garlic and onions in olive oil until onions are translucent.
- Add diced tomatoes, seasonings, and salt and pepper to taste. Simmer for 3 minutes.
- Add the beans, season to taste, mix until combined, and simmer for an additional 2 minutes.
- Serve over arugula and top with bits of prosciutto.
Source: Public Domain Recipes · carl-zimmerman · Recipe source · Public-domain source license