•  1 x 400g can white (cannellini) beans, rinsed and drained
•  1 small red onion, thinly sliced
•  ¼ cup (30g) pitted black olives, halved
•  ¼ cup flat-leaf parsley leaves
•  1-2 small red chillies, sliced
•  125g cherry tomatoes, halved
•  sea salt and cracked black pepper
•  100g fresh ricotta
•  2 tablespoons extra-virgin olive oil
•  2 teaspoons red wine vinegar

  Place the beans, onion, olives, parsley, chilli, tomato, salt and pepper in a bowl and toss gently to combine. Divide between serving plates and top with fresh ricotta. Combine the oil and vinegar and spoon over the salad to serve. Serves 2.