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Cannellini Beans With Salsa Verde

Try this delicious topping on Nairn’s gluten free oatcakes. It’s easy to make and the soft creamy beans coated with a herby dressing make this a delicious healthy topping. For a vegetarian option omit the anchovies.

Credited to: Nairn's

Kcal: 114.0

Difficulty: Pretty easy

Serves 4


  • 1tbsp olive oil
  • 410g can cannellini beans, rinsed and drained
  • 1 small onion, finely chopped
Salsa Verde
  • 1 large handful of parsley
  • Handful of basil leaves
  • Handful of mint leaves
  • 2 garlic cloves
  • 2 anchovies, rinsed
  • 2tbsp capers, rinsed
  • 3tbsp red wine vinegar
  • 1tsp Dijon mustard
  • Salt and pepper
  • 60ml extra virgin olive oil
Gluten Free Oatcakes to serve

Notes: Topping for 12 oatcakes.


  1. Place all the ingredients for the salsa Verde except the oil in a food processor and process until roughly chopped.  Slowly add enough oil to form a chunky paste
  2. Heat a little oil in a frying pan and sauté the onion and beans for 1-2 minutes until the onion is soft. Pour over the salsa and stir to coat the beans.  Spoon the mixture on top of the oat cakes to serve.

Nutritional information per serving

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