Cannellini beans and tomato salad

Cannellini bean and tomato salad. Versione italiana. Beans, in addition to being excellent in soups and pastas, are very suitable for salads. This means that they are perfect for all seasons and not just for the winter, in which we are more used to consume them. They go perfectly, for example, with tomatoes, onion and parsley. In this way you will create a very simple but complete dish. If you want to avoid unpleasant consequences, which often make us avoid beans, just add a little grated ginger, to decrease the possibility of swelling.

The bean salad is one of those recipes that should not be missing in our diet, both thanks to their nutritional properties and the preparation cost and speed of these dishes. In fact, beans are nutritious and low in fat, as well as being inexpensive. They are also rich in vegetable proteins, carbohydrates and vitamins. The fiber contained in the peel is very useful for the metabolism as it gives a quick sense of satiety and exerts a beneficial function on intestinal regularity.

Other beans recipes:

• Soup with pumpkin cereals and legumes
• Red legume soup

Cannellini beans and tomato salad

Ingredients: (4 people)

• 400g canned cannellini beans
• 2 tomatoes
• 1/2 small onion
• 1 Tsp chopped parsley
• Salt
• Pepper
• Olive oil
• 1 Tbsp lemon juice
• 1 pinch of grated ginger (optional)

Directions: (Cannellini beans and tomato salad)

1. Start by draining the beans from the liquid, rinsing them well and letting them drain before using them. Then pour them into a large bowl.
2. Then cut the tomatoes into small chunks, after removing the green parts and the seeds and add them to the beans.
3. Peel and then cut the onion into thin slices, separating the various pieces.
4. Then season by adding a teaspoon of chopped parsley, salt and pepper, oil and lemon juice. If desired, to avoid abdominal swelling, you can also add a sprinkling of ginger.
5. Mix well and let it rest for half an hour before serving, so that it gaines taste.