Italian Bean Salad

4 servings

10 minutes

Italian bean salad is a true ode to Mediterranean cuisine, combining simplicity and richness of flavors. This salad likely has its roots in traditional recipes from Italian villages where fresh produce and natural ingredients reign supreme. Creamy canned beans absorb aromas beautifully, creating a delicate and rich taste enhanced by the tangy notes of pickled capers and salty Kalamata olives. The juiciness of cherry tomatoes and the richness of tuna in olive oil make this salad versatile—it works well as a standalone dish or as a side to meat or fish. Dressed with fragrant olive oil and red wine vinegar, this salad delights lovers of vibrant and harmonious flavors.

Energy value per serving

• Calories: 564.2
• Proteins: 55.4g
• Fats: 20.1g
• Carbohydrates: 40.9g

Ingredients

• Red onion: 1 head
• Red wine vinegar: 3 tbsp
• Canned white beans: 2 jar
• Kalamata olives: 10 pc
• Pickled capers: 3 tbsp
• Canned tuna in olive oil: 2 jar
• Cherry tomatoes: 250 g
• Olive oil: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the onion and slice it thinly into half-rings. Mix the onion with 2 tablespoons of vinegar in a bowl. Drain the liquid from the beans and add the beans to the bowl.

   Required ingredients:

   • Red onion: 1 head
   • Red wine vinegar: 3 tablespoons
   • Canned white beans: 2 jars

2. Crush the olives, remove the pit, and add to a bowl with capers and tuna (drain the oil).

   Required ingredients:

   • Kalamata olives: 10 pieces
   • Pickled capers: 3 tablespoons
   • Canned tuna in olive oil: 2 jars

3. Add cherries, olive oil, and the remaining vinegar. Season to taste, mix, and serve.

   Required ingredients:

   • Cherry tomatoes: 250 g
   • Olive oil: 1 tablespoon
   • Red wine vinegar: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste