Olive Tapenade and White Bean Salad – Italy

The combination of olive tapenade with a white bean salad not only makes for a complete, hearty nutritious meal but also fills bellies without a lot of calories.  Tapenade is popular in France, in the Provence region, yet this recipe is decidedly Italian.  Using a food processor you can create this dish from start to finish in just 15 minutes and unlike many other salads, it stores well in the refrigerator for 2-3 days.  Eat it for lunch on its own or at dinner accompanying Chicken Leek Soup with White Wine or Baked Vegetables in Olive Oil.  Enjoy!

Olive Tapenade and White Bean Salad - Italy

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 6 6 as a meal, 10 as a side

Calories 367 kcal

Ingredients

  

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Tapenade:

• 3 cloves garlic
• 1 1/2 cups pitted olives (check for pits)
• 3 tbsp capers
• 1/4 cup extra virgin olive oil
• 1 lemon juice

Salad:

• 28 ounces can small white beans, rinsed and drained
• 2 cups cherry tomatoes, cut in half
• 3/4 cup chopped red onion
• small handful fresh dill stems removed and chopped
• 1 cup feta, crumbled

Instructions

 

• To make the tapenade: Mince garlic in a food processor. Add rest of tapenade ingredients. Chop for about 30 seconds until everything is the size of capers.
• To make salad: In a large salad bowl, add tapenade and salad ingredients. Mix well with a large spoon. Best if chilled in refrigerator for about an hour.

Nutrition

Calories: 367kcalCarbohydrates: 35gProtein: 14gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 22mgSodium: 928mgPotassium: 781mgFiber: 8gSugar: 4gVitamin A: 487IUVitamin C: 15mgCalcium: 252mgIron: 5mg

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