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Anchovy and beans salad

In my pantry I always keep tins of beans and jars of anchovies (in oil) because sometime I just don’t have time to cook yet want to eat something healthy and filling. On these occasions this anchovy and beans salad is on of favourite dishes - sometimes I add other jarred veggies too such as artichokes, grilled pepper and olives -  but this is my basic recipe which is yummy, filling, low-carb and gluten-free.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin cannellini beans
  • 1 celery stick
  • 4 salad onions
  • 1 clove of garlic
  • 4 slices of anchovy jarred in oil
  • ½ lemon juiced and zested

Method
 

  1. Drain the beans, then scatter them into a mixing bowl.
  2. Thinly slice the celery and salad onions, then mince the garlic. Add these to the beans.
  3. Take the anchovies out of the jar and chop them roughly. Add them to the beans, together with some oil from the jar.
  4. Add the lemon juice and zest.
  5. Season to taste then toss gently. You can add a few leaves of basil, parsley, dill or chives.