I love Mediterranean comfort food, especially in the winter.
This white bean salad was discovered while hiking in Turkey, at a hole in the wall restaurant that had only one vegetarian option on the menu: “cannoli beans in olive oil.” It was so delicious that I made up a recipe when I arrived home.
I think I have it mostly right although I can tell by the color that there were more tomatoes in theirs.
Delicious served hot or cold, I prefer this dish at room temperature. Pairing it with a Mediterranean wine makes sense so I chose a 2006 Castello D’Albola Chianti Classico Riserva.
This drinkable Chianti is a light translucent ruby red in color and will appeal to a wide range of palates. It’s widely available in the $20 range and is a mix of Sangiovese and Canaiolo grapes.
With tart cherry fruit on the nose and mouth, it has a good level of acidity that makes this wine great with food. Decant it for an hour prior to serving.
Simple White Bean Salad
- 2 large cans cannoli beans
- 1 bunch scallions
- 2 tomatoes
- 1-2 cloves garlic
- fresh parsley
- olive oil
- sea salt and freshly ground black pepper
Drain beans and pour into serving bowl. Chop up the white part of the scallions, dice the tomatoes and finely chop the garlic. Add into serving bowl. Cover everything in lots of olive oil and mix well.
Chop up fresh parsley and add as much as you want; add salt and pepper as you like. I tend to be very heavy handed with the olive oil (I add it by the inch), parsley, and black pepper. Cover and let sit for about an hour before serving to allow the flavors to infuse the oil. Serve in bowls.
Make sure you have some good crusty bread to sop up the oil that will be left over – it’s yummy!