30+ Mouthwetring Italian Borlotti Bean Recipes You Need to Try

Borlotti beans, with their distinctive speckled appearance and rich flavor, are a beloved staple in Italian cuisine.

Whether you’re a seasoned chef or a home cook eager to explore the depths of Italian cooking, Borlotti beans offer endless culinary possibilities.

Their creamy texture and earthy taste make them a versatile ingredient in both hearty stews and lighter salads, as well as in pasta dishes, risottos, and even baked goods.

If you’re looking to elevate your meals and explore the delicious world of Italian beans, this collection of 30+ Italian Borlotti bean recipes will inspire you to bring authentic Italian flavors to your kitchen.

From traditional comfort foods to innovative new takes on classic dishes, you’re sure to find something to suit every palate.

30+ Mouthwetring Italian Borlotti Bean Recipes You Need to Try

Whether you’re planning a cozy dinner for yourself or cooking for a crowd, Borlotti beans are a fantastic ingredient to incorporate into your meals.

These 30+ recipes offer a variety of ways to enjoy their tender texture and rich flavor, all inspired by the time-honored traditions of Italian cuisine.

So, next time you’re looking to add a bit of rustic charm to your cooking, reach for some Borlotti beans and embark on a culinary journey through Italy.

Italian Borlotti Bean Salad with Roasted Vegetables

This fresh, vibrant salad combines the creamy texture of Borlotti beans with the earthy flavors of roasted vegetables, all tossed in a tangy olive oil dressing. With low-carb and keto-friendly ingredients, it’s a satisfying and nutritious lunch.

Ingredients:

• 1 cup cooked Borlotti beans (or canned, drained)
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 red onion, sliced
• 1 tablespoon olive oil (for roasting)
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Optional: 1 tablespoon pine nuts or walnuts (for extra crunch)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini, bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
3. In a large bowl, combine the roasted vegetables with the cooked Borlotti beans.
4. In a separate small bowl, whisk together 2 tablespoons olive oil, apple cider vinegar, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh basil leaves and optional pine nuts or walnuts.

This Italian Borlotti Bean Salad is an incredibly refreshing and nutritious dish that makes for a perfect keto lunch. The roasted vegetables add depth and flavor, while the beans provide plant-based protein and fiber. The light olive oil dressing balances out the earthiness of the beans, making it a well-rounded meal that supports a healthy and low-carb lifestyle.

Creamy Borlotti Bean Soup with Spinach and Parmesan

creamy soup combines Borlotti beans with nutrient-packed spinach and a generous sprinkle of Parmesan cheese. The addition of garlic, herbs, and olive oil infuses the dish with classic Italian flavors, making it both comforting and keto-friendly.

Ingredients:

• 1 cup cooked Borlotti beans
• 2 cups fresh spinach leaves
• 3 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 onion, diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Optional: 1/4 teaspoon red pepper flakes (for heat)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Add the cooked Borlotti beans, vegetable broth, and dried thyme to the pot. Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld.
3. Use an immersion blender to blend the soup until it reaches a creamy consistency (you can also transfer it in batches to a regular blender).
4. Stir in the fresh spinach and cook for an additional 3-4 minutes until wilted.
5. Season the soup with salt, pepper, and red pepper flakes (if using).
6. Serve hot, topped with grated Parmesan cheese.

This creamy Borlotti bean soup is the ultimate keto-friendly comfort food. It’s a warming and satisfying meal that packs in protein, fiber, and vitamins from the beans and spinach. The Parmesan cheese adds a rich, savory note that enhances the overall flavor, making this a perfect option for a hearty lunch. With its creamy texture and wholesome ingredients, it’s a bowl of pure Italian goodness that fits perfectly into a low-carb diet.

Borlotti Bean and Sausage Skillet with Kale

This one-pan dish brings together savory Italian sausage, hearty Borlotti beans, and nutritious kale in a skillet, all infused with garlic, rosemary, and a splash of white wine. It’s a low-carb, high-protein meal that’s quick and easy to prepare for lunch.

Ingredients:

• 1 cup cooked Borlotti beans
• 2 Italian sausages (preferably sugar-free)
• 2 cups kale, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup dry white wine (optional)
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• Red pepper flakes (optional for heat)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Remove the sausage from its casing and crumble it into the pan. Brown the sausage for about 5-7 minutes, breaking it into smaller pieces as it cooks.
2. Add the diced onion and minced garlic to the skillet and sauté until fragrant, about 3 minutes.
3. Pour in the white wine (if using) and scrape the bottom of the pan to loosen any brown bits. Let it cook for 2 minutes to reduce.
4. Add the Borlotti beans, chopped kale, fresh rosemary, salt, and pepper. Stir to combine and cook for another 5-7 minutes, allowing the kale to wilt and the beans to heat through.This Borlotti Bean and Sausage Skillet is a rich and flavorful keto lunch option that is both hearty and low in carbs. The savory Italian sausage provides a satisfying protein source, while the Borlotti beans offer a creamy texture that pairs perfectly with the wilted kale. The white wine and rosemary elevate the dish, creating a satisfying one-pan meal that is full of authentic Italian flavors. It’s quick to prepare and perfect for a busy lunch, offering a fulfilling and healthy keto option.

Borlotti Bean and Eggplant Parmesan Casserole

This keto-friendly twist on the classic Eggplant Parmesan incorporates creamy Borlotti beans to create a hearty, satisfying casserole. With layers of tender eggplant, savory marinara sauce, and melted mozzarella, this dish is a perfect low-carb option that will leave you feeling full and satisfied.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup cooked Borlotti beans
• 1 1/2 cups sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Season the eggplant slices with salt and pepper, and cook them in batches for 2-3 minutes on each side until golden and tender.
3. In a baking dish, layer the eggplant slices, cooked Borlotti beans, and marinara sauce. Sprinkle with dried oregano and basil.
4. Repeat layers until all ingredients are used, finishing with a layer of mozzarella cheese and grated Parmesan.
5. Bake in the oven for 20-25 minutes, until the cheese is bubbly and golden.
6. Garnish with fresh basil leaves before serving.

This Borlotti Bean and Eggplant Parmesan Casserole offers the rich, comforting flavors of a traditional Eggplant Parmesan without the carbs. The creamy Borlotti beans add an extra layer of texture and nutrition, while the melty mozzarella and tangy marinara sauce create a mouthwatering combination. It’s a satisfying, guilt-free dish that makes for a perfect keto lunch or dinner.

Borlotti Bean Frittata with Sun-Dried Tomatoes and Herbs

delicious Italian-style frittata combines Borlotti beans with sun-dried tomatoes, fresh herbs, and eggs to create a savory, protein-packed meal. The result is a fluffy, flavorful dish that’s perfect for a low-carb lunch or even as a meal prep option for the week ahead.

Ingredients:

• 1 cup cooked Borlotti beans
• 6 large eggs
• 1/4 cup heavy cream (optional for extra fluffiness)
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, heavy cream (if using), salt, and pepper until fully combined.
3. Heat olive oil in an ovenproof skillet over medium heat. Add the sun-dried tomatoes and cook for 2-3 minutes until fragrant.
4. Stir in the Borlotti beans, allowing them to warm through.
5. Pour the egg mixture into the skillet, ensuring the beans and tomatoes are evenly distributed. Sprinkle the grated Parmesan cheese on top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden.
7. Garnish with fresh parsley and basil before serving.

This Borlotti Bean Frittata is a satisfying and flavorful keto lunch option that’s packed with protein from the eggs and Borlotti beans. The sun-dried tomatoes bring a burst of tanginess, while the fresh herbs add a bright, aromatic flavor. It’s a versatile dish that can be enjoyed warm or cold, making it ideal for meal prepping or serving as a quick lunch.

Borlotti Bean and Zucchini Noodles with Pesto

light yet satisfying keto dish features Borlotti beans paired with spiralized zucchini noodles and a flavorful basil pesto. With fresh vegetables and a rich, garlicky pesto sauce, it’s a perfect low-carb lunch that is both refreshing and full of Italian flavors.

Ingredients:

• 1 cup cooked Borlotti beans
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon pine nuts (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the zucchini noodles and cook for 2-3 minutes until just tender, being careful not to overcook them.
2. Add the cooked Borlotti beans to the pan, stirring gently to combine.
3. Pour the pesto over the zucchini noodles and beans, tossing to coat everything evenly.
4. Sprinkle with grated Parmesan cheese and pine nuts (if using).
5. Season with salt and pepper to taste and garnish with fresh basil leaves before serving.

Borlotti Bean and Zucchini Noodles with Pesto is a fresh and flavorful keto-friendly lunch that’s easy to make and packed with nutrients. The zucchini noodles provide a low-carb alternative to traditional pasta, while the creamy Borlotti beans add a hearty texture. The pesto brings a burst of fresh, garlicky flavor, making it a satisfying meal that’s both light and filling. It’s the perfect dish for anyone looking to enjoy a healthy, low-carb Italian-inspired meal.

Borlotti Bean and Shrimp Scampi

This Borlotti Bean and Shrimp Scampi combines the sweetness of shrimp with the creamy texture of Borlotti beans, all tossed in a rich garlic butter sauce. It’s a flavorful and elegant dish that’s both low-carb and high in protein, perfect for a satisfying lunch.

Ingredients:

• 1 cup cooked Borlotti beans
• 12 large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup dry white wine (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish
• Zest of 1 lemon (optional for extra flavor)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are fully cooked.
3. Add the cooked Borlotti beans and toss to combine. If using, pour in the white wine and lemon juice, letting it simmer for 2-3 minutes.
4. Season with salt, pepper, and lemon zest, and toss everything together until heated through.
5. Garnish with fresh parsley before serving.

This Borlotti Bean and Shrimp Scampi is a luxurious yet low-carb dish that feels indulgent without the carbs. The creamy Borlotti beans pair perfectly with the succulent shrimp, while the garlic butter sauce ties everything together with bold flavors. It’s a light but satisfying meal that brings a taste of the coast to your kitchen, making it a perfect option for a quick and flavorful keto lunch.

Borlotti Bean and Chicken Caprese Salad

This Borlotti Bean and Chicken Caprese Salad is a fresh, light, and satisfying keto-friendly dish. It combines tender grilled chicken with juicy tomatoes, creamy mozzarella, and Borlotti beans, all drizzled with a tangy balsamic glaze for a touch of sweetness.

Ingredients:

• 1 cup cooked Borlotti beans
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, cubed
• 2 tablespoons fresh basil, chopped
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Rub the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side until fully cooked and juices run clear. Allow it to rest for 5 minutes before slicing into strips.
3. In a large bowl, combine the Borlotti beans, halved cherry tomatoes, mozzarella, and fresh basil.
4. Toss everything gently, and top with the grilled chicken slices.
5. Drizzle the balsamic glaze over the salad just before serving.

This Borlotti Bean and Chicken Caprese Salad is a vibrant, protein-packed keto lunch that’s perfect for any time of the year. The combination of fresh vegetables, creamy mozzarella, and tender grilled chicken creates a balanced meal full of flavor. The Borlotti beans add heartiness to the salad, while the balsamic glaze offers a tangy sweetness that ties everything together. It’s an easy-to-make, satisfying lunch that’s both delicious and low in carbs.

Borlotti Bean and Mushroom Risotto

This creamy Borlotti Bean and Mushroom Risotto is a keto-friendly take on the classic Italian comfort food. With rich mushrooms, savory beans, and a touch of Parmesan, it offers all the creamy goodness of a traditional risotto without the carbs.

Ingredients:

• 1 cup cooked Borlotti beans
• 2 cups mushrooms, sliced (button or cremini)
• 1 small onion, diced
• 2 tablespoons unsalted butter
• 1 cup cauliflower rice (as a low-carb alternative to traditional rice)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 cup vegetable broth (low-sodium)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pan, melt the butter over medium heat. Add the diced onion and sliced mushrooms, sautéing until the mushrooms are browned and softened, about 5-7 minutes.
2. Stir in the cauliflower rice and cook for 2-3 minutes until heated through.
3. Add the white wine (if using) and allow it to simmer for 2 minutes.
4. Stir in the cooked Borlotti beans and vegetable broth. Continue to cook, stirring occasionally, until the cauliflower rice is tender and the liquid is absorbed.
5. Stir in the grated Parmesan cheese, then season with salt and pepper to taste.
6. Garnish with fresh thyme or parsley before serving.

This Borlotti Bean and Mushroom Risotto is a rich and creamy dish that brings all the comfort of a traditional risotto with a keto twist. The cauliflower rice provides a low-carb base while the Borlotti beans add a satisfying creaminess. The earthy mushrooms and savory Parmesan create an irresistible combination, making this a delicious and filling keto lunch. It’s perfect for anyone craving a comforting, low-carb, Italian-inspired meal.

Borlotti Bean and Roasted Red Pepper Soup

creamy and flavorful Borlotti Bean and Roasted Red Pepper Soup is a delicious keto-friendly lunch option. The smoky sweetness of roasted red peppers blends perfectly with the creamy Borlotti beans, creating a hearty soup that’s both satisfying and low in carbs.

Ingredients:

• 1 cup cooked Borlotti beans
• 2 red bell peppers, roasted and peeled
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for extra creaminess)
• Fresh parsley for garnish

Instructions:

1. Roast the red bell peppers under a broiler or over an open flame until the skin is blackened. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel the skin off and remove the seeds.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until softened.
3. Add the roasted peppers, cooked Borlotti beans, vegetable broth, smoked paprika, salt, and pepper to the pot. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy. If desired, add heavy cream for extra richness.
5. Serve hot, garnished with fresh parsley.

This Borlotti Bean and Roasted Red Pepper Soup is a perfect low-carb, keto-friendly lunch that’s both rich and flavorful. The roasted red peppers give it a smoky depth, while the creamy Borlotti beans add a satisfying texture. The addition of smoked paprika enhances the flavors, making it a comforting and warming dish. Whether enjoyed on a chilly day or as a light lunch, this soup is sure to become a favorite in your keto meal rotation.

Borlotti Bean and Avocado Lettuce Wraps

These Borlotti Bean and Avocado Lettuce Wraps are a fresh and low-carb way to enjoy a light but filling lunch. The creamy Borlotti beans pair perfectly with the rich avocado and crisp lettuce, creating a healthy, keto-friendly meal that’s easy to assemble.

Ingredients:

• 1 cup cooked Borlotti beans
• 1 avocado, mashed
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Large lettuce leaves (such as Romaine or Butter lettuce) for wrapping
• Optional: 1 tablespoon sour cream or Greek yogurt (for extra creaminess)

Instructions:

1. In a bowl, combine the cooked Borlotti beans, mashed avocado, red onion, cilantro, lime juice, salt, and pepper. Mix until everything is well combined. If you prefer a creamier texture, add the sour cream or Greek yogurt.
2. Carefully wash and dry the lettuce leaves, making sure they are whole and intact for wrapping.
3. Spoon the Borlotti bean and avocado mixture onto the center of each lettuce leaf, then fold the edges in to form a wrap.
4. Serve immediately, garnished with extra cilantro or lime wedges if desired.

These Borlotti Bean and Avocado Lettuce Wraps are a refreshing and satisfying low-carb lunch option. The creamy avocado pairs wonderfully with the hearty Borlotti beans, while the crisp lettuce provides a refreshing crunch. These wraps are not only keto-friendly but also easy to make and perfect for meal prep. They’re a light yet filling option for anyone looking to enjoy a healthy, low-carb lunch.

Borlotti Bean and Spinach Stuffed Chicken Breast

This Borlotti Bean and Spinach Stuffed Chicken Breast is a flavorful and hearty keto lunch that’s perfect for those craving a protein-packed meal. The creamy Borlotti beans and sautéed spinach filling make for a delicious stuffing, while the chicken breast provides a lean source of protein.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup cooked Borlotti beans
• 1 cup fresh spinach, sautéed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Heat a pan over medium heat and sauté the spinach until wilted, about 2-3 minutes. Set aside to cool.
2. In a bowl, combine the cooked Borlotti beans, sautéed spinach, grated Parmesan cheese, salt, and pepper. Mix until everything is well combined.
3. Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Stuff the chicken breasts with the Borlotti bean and spinach mixture, securing the edges with toothpicks if necessary.
5. Heat olive oil in an ovenproof skillet over medium-high heat. Season the chicken breasts with garlic powder, salt, and pepper, then sear the chicken for 3-4 minutes on each side until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked.
7. Garnish with fresh thyme or rosemary before serving.

This Borlotti Bean and Spinach Stuffed Chicken Breast is a keto-friendly, protein-packed lunch that’s full of flavor. The creamy Borlotti beans and sautéed spinach create a delicious, savory filling, while the chicken provides a lean protein source. This dish is not only low in carbs but also satisfying and perfect for anyone looking for a nutritious and flavorful meal. It’s a great way to enjoy the richness of beans in a hearty and wholesome stuffed chicken recipe.

Borlotti Bean and Zucchini Fritters

These crispy Borlotti Bean and Zucchini Fritters are a perfect keto lunch option. The combination of protein-rich Borlotti beans and nutrient-dense zucchini results in a satisfying, crispy fritter that’s both low in carbs and full of flavor. These fritters are versatile enough to be served as a main dish or a snack.

Ingredients:

• 1 cup cooked Borlotti beans
• 1 medium zucchini, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil for frying
• Fresh parsley for garnish (optional)

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel or paper towel to squeeze out excess moisture.
2. In a bowl, mash the cooked Borlotti beans using a fork or potato masher, leaving some texture.
3. Add the grated zucchini, eggs, almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix until well combined.
4. Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the mixture into the pan, flattening them into patties.
5. Cook each fritter for 3-4 minutes on each side until golden brown and crispy.
6. Garnish with fresh parsley and serve hot.

These Borlotti Bean and Zucchini Fritters are a delicious and satisfying keto lunch that offers the perfect balance of crunchy, savory goodness. The zucchini adds a light freshness, while the Borlotti beans provide a creamy texture and heartiness. They’re perfect for meal prepping and can be enjoyed on their own or with a side of low-carb dip or sauce.

Borlotti Bean and Sausage Skillet

Borlotti Bean and Sausage Skillet is a one-pan keto meal that’s bursting with flavor. The combination of savory sausage, creamy Borlotti beans, and aromatic herbs creates a hearty and satisfying lunch. This dish is easy to prepare and perfect for a filling, low-carb meal.

Ingredients:

• 1 cup cooked Borlotti beans
• 2 sausage links (Italian sausage or your choice), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup spinach or kale, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned and cooked through, about 6-8 minutes.
2. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
3. Stir in the cooked Borlotti beans, spinach (or kale), dried thyme, red pepper flakes (if using), salt, and pepper. Cook for 3-4 minutes until the greens are wilted and everything is well combined.
4. Adjust seasoning as needed, then serve hot.

This Borlotti Bean and Sausage Skillet is a flavorful and filling keto lunch that packs a punch of savory flavors. The sausage adds richness, while the Borlotti beans bring a creamy texture to the dish. The spinach or kale provides a healthy boost of greens, making this a well-rounded meal. It’s quick to make and perfect for a satisfying low-carb lunch that doesn’t compromise on taste.

Borlotti Bean and Cucumber Salad with Lemon Vinaigrette

his fresh and refreshing Borlotti Bean and Cucumber Salad with Lemon Vinaigrette is a light, keto-friendly lunch that’s perfect for warm days. The Borlotti beans add a creamy texture, while the crisp cucumbers offer a satisfying crunch. Tossed in a tangy lemon vinaigrette, this salad is bursting with flavor.

Ingredients:

• 1 cup cooked Borlotti beans
• 1 large cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked Borlotti beans, diced cucumber, red onion, and fresh dill.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, salt, and pepper until well combined.
3. Pour the lemon vinaigrette over the salad and toss everything together until evenly coated.
4. Chill in the fridge for 10-15 minutes before serving, if desired, or serve immediately.

This Borlotti Bean and Cucumber Salad with Lemon Vinaigrette is a light, refreshing keto lunch that’s perfect for a quick, nutritious meal. The crisp cucumbers and creamy Borlotti beans are complemented by the tangy lemon vinaigrette, creating a bright and satisfying dish. This salad is ideal for a low-carb lunch, offering a balance of fresh vegetables, protein, and healthy fats.

Note: More recipes are coming soon