A Salad with Greens, Cannellini Beans, Capers and Olives

by eat in my kitchen

A Salad with Greens, Cannellini Beans and Olives

Some days call for a quick salad and today is one of them, a little snack at noon!

We had a friend over from Costa Rica for a couple nights with her two young kids, so my kitchen creations had to be child friendly. Lasagna, pizza and cake made them very happy (I didn’t expect anything else)! We were lucky, summer has come back to the city so we spent many hours out at playgrounds, lots of walking and running around for those little legs which made them hungry all the time!

It was only a short visit but we enjoyed every second of it! Now that they left, the flat is quiet again and I feel like some lighter food. I hadn’t made any kitchen plans so I had to work with what I found and inspired me, a big lollo bionda lettuce in the fridge, some parsley on the kitchen window sill, a small can of cannellini beans, my Maltese capers and some black Kalamata olives (this jar is never missing in my pantry). All this thrown together in a large bowl and mixed with a light vinaigrette can make two people very happy. You could also add some canned tuna or tomatoes but I found my Saturday snack perfect as it was.

A Salad with Greens, Cannellini Beans and Olives

 

A Salad with Greens, Cannellini Beans and Olives

A Salad with Greens, Cannellini Beans, Capers and Olives

As a lunch for 3 or a side dish for 4 you need

lettuce (lollo bionda or rosso), rinsed, dried and torn into pieces, 1 big head
canned cannelli beans, rinsed and drained, 240g / 8.5 ounces
Kalamata olives 12
capers 4 tablespoons
the leaves of a small bunch of parsley

For the dressing
olive oil 3 tablespoons
white Balsamico vinegar 2 tablespoons
salt and pepper

Whisk the ingredients for the dressing and season to taste.

In a large bowl, mix the lettuce, beans, olives, capers, parsley and dressing.

A Salad with Greens, Cannellini Beans and Olives