Mediterranean Roman Bean Salad with Anchovies and Red Onion

Roman Bean Salad (Insalata di Fagioli alla Romana)

Category: Salads
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

Instructions:

1. Prepare the Beans:
   Start by draining the precooked borlotti and cannellini beans from their can juices. Rinse them thoroughly under cold water using a colander, then set them aside to drain completely.

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2. Soak the Red Onion:
   Peel the red Tropea onion and slice it thinly. Place the onion slices in a bowl and cover them with a cup of red wine vinegar. Add enough cold water to completely submerge the onions, then let them soak for about 30 minutes. Once the onions have softened, drain and set them aside.

3. Prepare the Anchovies and Garlic:
   Peel the garlic clove and finely chop it. Lay out the anchovy fillets on a cutting board and chop them finely as well.

4. Make the Dressing:
   In a small bowl, combine the finely chopped garlic, anchovies, a tablespoon of red wine vinegar, salt, and freshly ground black pepper. Use a fork to whisk and emulsify the mixture until it forms a smooth dressing.

5. Assemble the Salad:
   In a large serving bowl, combine the rinsed beans and soaked onions. Pour the prepared dressing over the mixture, followed by the fresh thyme sprigs. Drizzle the olive oil over the top, and gently toss everything together until evenly coated.

6. Serve and Enjoy:
   Let the salad sit for a few minutes to allow the flavors to meld together. Serve the Roman bean salad as a refreshing side dish for your next meal. This dish is perfect for warm days or as an appetizer at gatherings.

Notes:

• The soaking of the red onion in vinegar helps to mellow its sharpness, creating a delicate flavor that complements the beans and anchovies.
• For a more robust flavor, you can let the salad rest for an hour in the fridge before serving.
• This salad can be served on its own or paired with grilled meats or seafood for a complete meal.

Nutritional Information (per serving):

This Roman Bean Salad, with its tangy red wine vinegar and savory anchovies, brings a delightful Mediterranean flair to any table. Quick, easy, and full of flavor, it’s the perfect addition to any summer gathering or light meal!