Photo: Anna Pelzer
Tomato and White Bean Salad with Capers
10 ingredients
openrecipes
Keep any leftovers from this salad; the marinated tomatoes are even better the next day.
Estimated Nutrition (whole recipe, rough)
448
Calories
33g
Protein
25g
Fat
27g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 anchovy fillet packed in oil, drained, finely chopped
- 1 garlic clove, grated
- 3 olive oil
- 3 red wine vinegar
- 2 drained capers, chopped
- Kosher salt, freshly ground pepper
- 1 vine-ripened or plum tomatoes, cut into 1-inch wedges
- 2 15-ounce cans cannellini beans, rinsed
- 1/2 small onion, thinly sliced
- 1/4 (packed) flat-leaf parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes