White bean salad with onion, rosemary, and chicory
Cannellini beans dressed with olive oil and rosemary, combined with pan-cooked chicory, garlic, tomatoes, and onion, served warm or cold — a legume-and-bitter-greens plate emblematic of Longo's plant-protein-first longevity pattern.
From The Longevity Diet
- Yield
- 1 serving
- Category
- Salad
- Cuisine
- Italian
Nutrition (estimated)
per 1 plate- Calories
- 550 kcal
- Protein
- 18 g
- Fat
- 28 g
- Carbs
- 61 g
- Fiber
- 16 g
- Sugar
- 8 g
- Sodium
- 500 mg
Ingredients
- chicory 180g
- garlic
- cherry tomatoes 50g
- chili flakes
- onion 1 medium
- cannellini beans 150g
- olive oil 25mL
- rosemary
- dried whole-wheat focaccia 40g
Instructions
- Boil chicory in salted water; drain well.
- Sauté with garlic, cherry tomatoes, onion, and chili flakes in a splash of water for ~5 min.
- Season cooked cannellini beans separately with olive oil, salt, pepper, and rosemary.
- Combine both mixtures; serve warm or cold.