Roman Bean Salad

• servings: Serves 2

Ingredients

It’s a hearty, home-cooked dish but you’ll often find it served in local restaurants too. Like all rustic recipes, it involves very little preparation and just a few simple ingredients. And if you don’t like anchovies or want to make it vegan, you can just use sun-dried tomatoes for the dressing instead.

And if you love this recipe, then you'll love my Taste Of Rome online cooking class! Together we will make Polpette al Sugo as an antipasti, the one and only Pasta Alla Carbonara for mains, this delicious salad as a side, before ending on a sweet note with Tozzetti, twice-baked hazelnut biscuits that are the Roman version of Cantucci. Throughout the class, you’ll pick up tips and tricks to make these classic Roman dishes effortlessly at home. Find out more via the link in bio.

Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio).

200g tin borlotti beans

200g tin cannellini beans

5 anchovies or sun-dried tomatoes

1 small red onion

1 garlic clove

3 tbsp red wine vinegar

3 sprigs of fresh thyme

4 tbsp extra virgin olive oil

Freshly ground black pepper

Small pinch of sea salt