Butter Bean Salad with Ricotta
Creamy ricotta and lemon zest over butter beans with a garlic and olive oil dressing, and crunchy pine nuts on top. Perfect simple side dish!
Servings: 6
Calories: 293kcal
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic (about 2 cloves)
- ⅓ cup pine nuts
- 2 (16 oz) cans butter beans drained
- 6 Tablespoons ricotta cheese
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon lemon zest (½ lemon)
- 2 Tablespoons sliced basil
- 2 Tablespoons capers drained
Instructions
- In a frying pan, heat olive oil over medium heat for 1 minute. Add minced garlic and cook for about 30 seconds.2 Tablespoons olive oil, 1 Tablespoon minced garlic (about 2 cloves)
- Add pine nuts and toast for 1 more minute.⅓ cup pine nuts
- Add butter beans and warm through, 2-3 minutes. Remove from heat and transfer to a serving dish.2 (16 oz) cans butter beans
- Add salt and pepper to ricotta and mix until combined.6 Tablespoons ricotta cheese , ¼ teaspoon salt, ¼ teaspoon ground pepper
- Add in lemon zest and stir.1 teaspoon lemon zest
- Scoop spoonfuls of the ricotta over the beans. Add capers and shredded fresh basil on top. Add fresh cracked pepper and salt to taste. Enjoy!2 Tablespoons sliced basil, 2 Tablespoons capers
Notes
Store refrigerated for 4-5 days.
Try other cheeses like burrata or mozzarella!
Nutrition
Calories: 293kcal | Carbohydrates: 33g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 187mg | Potassium: 832mg | Fiber: 11g | Sugar: 5g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg
