Tuscan White Bean and Anchovy Salad

Tuscan White Bean and Anchovy Salad

Creamy cannellini beans meet briny anchovies in a rustic Italian salad ready in minutes.

Total 30 min Makes 4 servings Calories 265/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Fish

This rustic salad pairs tender cannellini beans with briny anchovy fillets, fresh herbs, and a bright lemon-olive oil dressing. It comes together quickly with pantry staples, making it a satisfying side or light lunch. Serve it at room temperature alongside crusty bread for a simple taste of the Tuscan countryside.

Ingredients

  • 2 cans cannellini beans, drained and rinsed (15 oz each)
  • 8 fillets anchovy fillets in oil, drained and chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon capers, drained
  • 1/2 teaspoon freshly cracked black pepper
  • salt, to taste

Method

  1. In a large bowl, combine the drained cannellini beans, chopped anchovy fillets, sliced red onion, and chopped parsley.

  2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, capers, and black pepper until well combined.

  3. Pour the dressing over the bean mixture and gently toss to coat evenly, taking care not to mash the beans.

  4. Season with salt to taste, then let the salad rest at room temperature for 15 minutes to allow the flavors to meld before serving.

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    Tuscan White Bean and Anchovy Salad

    This rustic salad pairs tender cannellini beans with briny anchovy fillets, fresh herbs, and a bright lemon-olive oil dressing. It comes together quickly with pantry staples, making it a satisfying side or light lunch. Serve it at room temperature alongside crusty bread for a simple taste of the Tuscan countryside.

    30 min 4 servings 265 cal

    Ingredients

    • 2 cans cannellini beans, drained and rinsed (15 oz each)
    • 8 fillets anchovy fillets in oil, drained and chopped
    • 1/2 small red onion, thinly sliced
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons fresh lemon juice
    • 1/4 cup extra-virgin olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon capers, drained
    • 1/2 teaspoon freshly cracked black pepper
    • salt, to taste

    Method

    1. 1

      In a large bowl, combine the drained cannellini beans, chopped anchovy fillets, sliced red onion, and chopped parsley.

    2. 2

      In a small bowl, whisk together the lemon juice, olive oil, minced garlic, capers, and black pepper until well combined.

    3. 3

      Pour the dressing over the bean mixture and gently toss to coat evenly, taking care not to mash the beans.

    4. 4

      Season with salt to taste, then let the salad rest at room temperature for 15 minutes to allow the flavors to meld before serving.