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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.
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Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.

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- Mary J.

Cannellini Bean Salad

An Olive Oil and Vinegar Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

n/a minutes

Serves

2-4 adult(s)

Includes

Picual EVOO,
Pinot Noir Wine Vinegar,
Fig Balsamic Condimento

This is a very refreshing bean salad. The contrast between the soft beans and tomatoes and the crunchy red and green bell peppers is wonderful and pretty, too.

Ingredients

  • 2 cups cooked cannellini beans (can be canned)
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh oregano
  • 1/2 tomato chopped
  • Picual EVOO, to taste
  • Pinot Noir Wine Vinegar, to taste
  • Salt to taste

Instructions

  • Put all ingredients in a bowl, pour the Picual EVOO and Pinot Noir Wine Vinegar in the proportions you like, add salt and pepper to taste and chill for about 1 hour before serving.
  • Fig balsamic can be substituted for the Pinot Noir Wine Vinegar.
  • Can be served as is or on a bed of chopped lettuce.