Cannellini with summer vegetables is a fresh, hearty dish.
Nothing is as good as a simple, crunchy and colorful cannellini salad with some vegetables from the garden. Cannellini beans are one of the most versatile ingredients of my summer kitchen.
Legumes should not be lacking in our diet even in this period. That’s why the cannellini beans, perfect even cooked (preferably, buy those in glass packaging, in order to verify freshness and color) are ideal to combine with various dishes. Rocket (aragula), first tomatoes and bell peppers from the garden complete a simple but rich dish.
Cannellini with summer vegetables: Ingredients
The juice of one lemon
Pinch of sea salt
1 tbsp apple vinegar
1 tsp coconut sugar
3 tbsp Extra virgin olive oil
250 g (9 oz) organic cannellini, glass packed
a bunch of rocket (aragula)
10 cherry tomatoes
1 red bell pepper
1 yellow bell pepper
Cannellini with summer vegetables: Method
- In a bowl, emulsify the lemon with salt, apple vinegar, sugar and four tablespoons of oil. In another bowl, add the cannellini beans, the rocket, washed and dried, the tomatoes, washed and cut in half.
- Stir, add a tablespoon of oil and let it rest.Clean the bell peppers and bake for about forty minutes.
- Once cooked, let cool, cut into strips and add to the bowl of the cannellini. Season with the emulsion, serve immediately with crisp bread.