Salads

Mediterranean White Bean Salad

Name: Mediterranean White Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: For 4 servings:
Ingredients: 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; 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

Ellen Panescu

20 Min.

For 4 servings:

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

2 cans Rapunzel white Cannellini beans
250 g cherry tomatoes quartered
1 avocado cut into small chunks
1 cucumber cut into cubes
1 red onion cut into cubes
2 tbsp parsley finely chopped
handful of fresh basil finely chopped
4 Olive oil Sicilia P.G.I., extra virgin
2 tbs Rapunzel white wine vinegar
1 Maple syrup grade A
1 Sea salt with iodine
2 garlic cloves pressed
Freshly ground pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Maple syrup grade A

Sea salt with iodine