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 it’s 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
- Prep Time
- Difficulty Level Easy
- (5 /5)
- 2 Ratings
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- 3 cloves garlic
- 1 1/2 cups pitted olives (check for pits)
- 3 Tablespoons capers
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 28 ounce 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
- 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.
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