Recipe image

Ingredients

NameAmount (Metric / US)
ARTICHOKES396.89 g / 14 oz
PEPPER0.25 tsps
CANNELLINI BEANS425.24 g / 15 oz
CUCUMBERS5
BASIL12 g / 0.50 cups
CAPERS - PLUS CAPER JUICE1 Tbs
JUICE OF LEMON1
OLIVE OIL3 Tbsps
ONION0.50
PEPPER FLAKES0.25
SALT0.50 tsps
SUGAR1 Tbsp
SUN TOMATOES2
VINEGAR2 Tbsps

Cucumber and Cannellini Bean Side Salad

Cucumber and Cannellini Bean Side Salad might be a good recipe to expand your hor d'oeuvre recipe box. For 94 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 115 calories, 5g of protein, and 5g of fat per serving. This recipe serves 10. This recipe from Foodista has 7 fans. Head to the store and pick up sun tomatoes, sugar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 69%. Similar recipes are Creamy Cannellini Bean Side Dish, Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron, and Cannellini Bean Salad.

Instructions

  1. Combine all of the ingredients for the salad in a bowl.
  2. Combine all of the ingredients for the dressing in a small bowl and mix. Pour the dressing over the salad and give a toss.
  3. Refrigerate to chill before serving.

Salad can be paired with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Elway's Reserve Carneros Chardonnay Wine with a 4.7 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.

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