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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