Mediterranean White Bean Salad


Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here.


Mediterranean White Bean SaladSpanish Matador Trio Red

Serves 4 persons


Spanish Matador Trio Red – April


Mediterranean White Bean Salad, Marinated with Garlic, Extra Virgin Olive Oil, Parmigiano-Reggiano & Fine Herbs


Mediterranean fare showcases the simplicity of combining a handful of vibrant ingredients into one dish. The combination between the Spanish Matador Trio Red and this simple salad is the perfect start to a top shelf meal. The softly rounded tannins of the wine with complex aromas have a playful mingle with the garlic and Parmigiano-Reggiano.


This easy and elegant salad is a perfect make-ahead and served best at room temperate. Lovely on its own, it is also the perfect side to chargrilled Italian sausages or a simple herb salad. For a savory addition, try adding diced and pan fried crispy bacon to the salad or a sweet drizzle of white balsamic glaze.


  • 1 can butter beans (381ml)
  • 1 can cannellini beans (381ml)
  • 1 can white navy beans (381ml)
  • 1 cup pitted kalamata olives, chopped
  • 6 – 8 artichoke hearts, (canned) roughly chopped
  • 1 ½ cups finely grated parmigiano-reggiano
  • 1 clove garlic (large), grated on a fine rasp
  • ½ cup finely chopped chives
  • ¼ cup chopped dill
  • ¼ cup finely chopped spring onions
  • ¼ cup finely chopped curly parsley
  • ¼ cup extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 2 tsp white truffle oil 
  • the juice of 1 lemon


Combine all ingredients in a large mixing bowl. Season generously with kosher salt and freshly cracked black pepper and toss to combine. Allow the salad to marinade for 1 hour at room temperature.


LE 2011 – April Red from Maverick Video Group on Vimeo.