Italian · Lunch
Anchovy and White Bean Salad
White beans and anchovies are tossed with celery, red onion, parsley and lemon juice in a simple Italian coastal salad. Cannellini beans provide a creamy base while anchovies bring concentrated salt and umami. Finished with olive oil and black pepper, it serves as a light lunch or antipasto plate.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
339Calories
34.2gProtein
15.6gFat
22.5gCarbs
1.7gSugar
6.6gFiber
3898mgSodium
87mgChol
2.5gSat Fat
610mgPotassium
110mgCalcium
3.2mgIron
2.2mcgVitamin B12
11mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
quick-lunch
gluten-free
Instructions
1
Prep
Drain cannellini beans. Thinly slice celery and red onion. Chop parsley. Drain anchovy fillets.
2
Toss
Combine beans, celery, red onion and parsley in a bowl, then drizzle with lemon juice and olive oil.
3
Plate
Lay anchovy fillets over the bean mixture, season with black pepper and salt, then serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.6 oz135g, about 27 fillets from a can anchovy fillets
- 1 1/2 cup270g cannellini beans
- 22 celery stalk
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp lemon juice
- 3 tbsp44ml olive oil
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch salt, to taste
