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Cannellini Bean Salad Recipe

Cannellini Bean Salad Recipe photo by Taste of Home

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"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

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Cannellini Bean Salad Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

30 30

Ingredients

1 large sweet red pepper
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat. Yield: 5 servings.

Nutritional Facts 3/4 cup equals 190 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 472 mg sodium, 26 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Originally published as Cannellini Bean Salad in Quick Cooking May/June 2005, p52

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Reviews for Cannellini Bean Salad

Cannellini Bean Salad

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Reviewed on Aug. 31, 2011 by katlaydee3

This was excellent and I don't like most bean salads. I would definitely recommend it.

Reviewed on Feb. 09, 2010 by bluebowtye

This is a very quick salad especially if you use the jarred roasted red peppers. I like to serve it in the summer with BBQ.

Reviewed on Jan. 01, 2009 by waterlilyFL

This salad tastes like it came from a fancy deli and is so easy to put together with the jarred roasted red peppers. I prefer to make it the day before I plan to serve it.