Cannellini Tomato Salad With Anchovies And Capers Recipe
Servings: 4
Ingredients
- 1 Tbsp. white wine vinegar
- 1 tsp extra virgin extra virgin olive oil
- 2 tsp canned anchovies (see note) minced
- 1 1/2 tsp capers minced
- 1/2 tsp grated lemon peel
- 1 1/2 c. canned cannelini beans rinse and drain
- 1 1/2 c. fresh tomatoes minced
- 2 Tbsp. italian parsley minced Salt and pepper to taste
Directions
- To make the dressing combine the first 6 ingredients in a bowl and whisk together. Combine the remaining ingredients. Add in the dressing. Season with salt and pepper. Serve at room temp or possibly slightly chilled.
- NOTES : Rinse and pat the anchovies dry before chopping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 13 | 50% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 126mg | 5% |
| Potassium 146mg | 4% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.37g | 1% |
| Protein 1.24g | 2% |
