Ricotta And White Bean Salad - cooking recipe

Ingredients

1 (19 ounce) can cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/4 cup pitted kalamata olive, cut in half
1/4 cup flat leaf parsley, roughly chopped
1 -2 small red chile, thinly sliced
1 cup cherry tomatoes, halved
salt, to taste
ground black pepper, to taste
1/4 lb fresh ricotta
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar

Preparation

Combine beans, onions, olives, parsley, chilis, tomatoes, salt and pepper in a bowl; toss to combine. Top with dollops of fresh ricotta.
Whisk oil and vinegar together and drizzle over salad.