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Cannellini bean salad


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1 cup of boiled cannellini beans, 1/2 leek, 1 head escarole, 1 head radicchio, 100 gr. raw white cabbage, salt, extra virgin olive oil


Prepare a cup of boiled cannellini beans, cool and drain well (if you use canned beans up to here it only takes a few seconds).
Toss with oil and salt to your taste.
Clean and slice leek finely, then add half the beans.
Wash and clean a head of curly endive salad and one or two small heads of radicchio, cut into small pieces and add 100 gr. about raw white cabbage, well washed and thinly sliced.
Toss the salad leaves with beans and serve by adjusting the seasoning if necessary.

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(Thanks to Parama Karuna)

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