A refreshing salad that take a break from boring iceberg head lettuce…<br /><br />1 19 Oz (540 mL) can Cannellini (white kidney) beans, rinsed and drained<br />1 small red onion, thinly sliced<br />¼ cup (60 mL) pitted black olives, halved<br />¼ cup (60 mL) flat-leaf parsley<br />1-2 small red chillies, sliced<br />1 cup (250 mL) cherry tomatoes, halved<br />sea salt and cracked black pepper<br />4 oz (100g) fresh ricotta<br />2 tablespoons extra-virgin olive oil<br />2 teaspoons red wine vinegar<br /><br />Method:<br />Place the beans, onion, olives, parsley, chilli, tomato, salt and pepper in a bowl and toss gently to combine. Top with fresh ricotta. Combine the oil and vinegar and spoon over the salad to serve. <br />Serves 2.
