Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Ricotta and White Bean Salad Print Email

14 oz cannellini beans ((or white beans, 1 can))
1 red onion (small)
1 oz black olived (pitted and halved)
1/4 cup flat leaf parsley (leaves only)
1-2 red chile (small and sliced)
5 oz cherry tomatoes (halved)
sea salt
black pepper (cracked)
4 oz ricotta (fresh)
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar

Place the beans, onion, olives, parsley, chile, 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.

Donna Hay
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