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+ servings

Tomate, Basil and White Bean Salad

Julia SchmittJulia Schmitt
This easy white bean salad is a summer essential. Whether as a side dish for barbecues, as a light and easy main dish or as a healthy salad to take with you to work or school, this Italian inspired salad could be your new favorite go to recipe.
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Vorbereitung 10 Minuten
Zubereitung 15 Minuten
Gesamtzeit 25 Minuten
Gericht Main Course, Salad, Side Dish
Küche Italian, Mediterranean
Portionen 2 servings
Kalorien 239 kcal

Kochutensilien

  • 1 colander
  • 1 medium-sized frying pan

Zutaten
  

  • 1 eggplant
  • 400 g cherry tomatoes (14 oz)
  • 1 shallot
  • 1 garlic clove
  • 3 teaspoon olive oil
  • ½ bunch of fresh basil
  • 1 can cannellini beans (~240g or 8-9 oz drained beans)
  • salt
  • pepper

Anleitungen
 

Prepare the Eggplant

  • Wash the eggplant, cut it into small cubes and mix with about a teaspoon of salt, let it stand for 10 to 15 minutes. (If there is enough time, you can leave it for up to half an hour).

White Bean Salad

  • Meanwhile, wash the tomatoes, cut them in half and put them in a large bowl. Peel and finely dice the onion and garlic. Heat a teaspoon of oil in a frying pan and sauté the onion and garlic cubes with a pinch of salt until translucent. Then add both to the tomatoes.
  • Rinse the eggplant thoroughly, squeeze out the liquid with your hands and sauté it with a teaspoon of oil for about 5 minutes over medium-high heat until it becomes soft and juicy and has developed some lightly roasted aromas.
  • Meanwhile, wash the basil and cut the leaves into fine strips. Rinse the beans and drain them well.
  • Add the eggplant, basil, beans and the remaining oil to the salad and season it to taste with salt and pepper

Notizen

nutritional values per serving:
  • calories: 239 kcal
  • fat: 8 g
  • carbohydrates: 26 g
  • proteins: 11 g

Nährwerte

Calories: 239kcal
Keyword light salad recipes, salad for barbecues, tomato salad recipe
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