Insalata di Cannellini

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

Two 15-ounce cans cannellini beans, drained and rinsed

4 sun-dried tomatoes packed in oil, drained and sliced 

1/4 red onion, minced 

1/4 cup pitted Castelvetrano or other green olives, sliced

1 tablespoon capers, drained 

3 tablespoons extra-virgin olive oil 

Juice of 1/2 lemon 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Directions

  1. Toss the cannellini beans, sun-dried tomatoes, red onions, olives, capers, olive oil and lemon juice together in a bowl. Season to taste with salt and pepper.

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