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Recipes,  Second courses

Two italian bean salads recipes: the roman one and the vegetable salad with tuna one


Two italian bean salads recipes: the roman one and the vegetable salad with tuna one ~ Recipes Second courses  ~ La ragazza col mattarello

 

Two super simple, healthy and very good bean salads that you can prepare at the same time in the blink of an eye.
This type of salad is even tastier if you prepare it from one day to the next.

 

Two italian bean salads recipes: the roman one and the vegetable salad with tuna one ~ Recipes Second courses  ~ La ragazza col mattarello

 

 

Two italian bean salads recipes: the roman one and the vegetable salad with tuna one ~ Recipes Second courses  ~ La ragazza col mattarello

 

The dressing and the flavors penetrate the beans more. The possibilities of these salads go beyond eating them as a first course. If you put them on top of a slice of freshly toasted bread, you can set up some “bruschette” to share at a snack dinner or even put a plate to share and accompany some sausages and sticks to set up an appetizer, as they sometimes do in Italian restaurants or bars. They are also an ideal accompaniment for barbecues.

 

 

 

Buon appetito!

The card

 

Roman bean salad

A super simple, healthy and very good bean salad that you can prepare in the blink of an eye.
Dish: second courses
Cuisine: Italiana, Mediterranean
Tags: anchovies, beans, carrots, celery, ensalada
Preparation time 30 minutes
Cooking time 5 minutes
Servings :2
Calories 190kcal
Author :Mia Mattarello
Print recipe

Ingredients

  • 200 g Baked beans
  • ½ Purple onions
  • ½ glass Wine vinegar
  • 4 Anchovy fillets
  • ½ Garlic clove
  • 1 pinch Thyme
  • Black pepper
  • Olive oil

Instructions

  • Cut the onion into thin slices and soak it for half an hour in vinegar mixed with cold water to remove some of the spiciness
  • Drain the beans
  • Chop the anchovy fillets and garlic
  • Add 3 tablespoons of olive oil, thyme and a little black pepper to the anchovies and garlic and stir well, as if preparing a vinaigrette
  • Remove the onion from the soak
  • Mix the beans with the onion and dressing

 

Bean salad with vegetables and tuna

A super simple, healthy and very good bean salad that you can prepare in the blink of an eye.
Dish: second courses
Cuisine: Italiana, Mediterranean
Tags: basil, beans, carrots, celery, onion, tomatoes, tuna
Preparation time 30 minutes
Cooking time 5 minutes
Servings :2
Calories 390kcal
Author :Mia Mattarello
Print recipe

Ingredients

  • 200 g Baked beans
  • ½ Purple onions best
  • ½ glass Wine vinegar
  • 1 medium carrot
  • 2 Branches of celery heart
  • 1 small can of tuna plain or in oil
  • 1 small tomato
  • Black pepper
  • 5 Basil leaves.
  • Salt
  • Olive oil

Instructions

  • Cut the onion into thin slices and soak it for half an hour in vinegar mixed with cold water to remove some of the spiciness
  • Dice the carrot and celery
  • Drain the beans and tuna in their natural state
  • Prepare the dressing by mixing salt, black pepper, oil and basil
  • Mix all the ingredients

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