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Cannellini Bean Salad Recipe
Cannellini Bean Salad Recipe photo by Taste of Home

Cannellini Bean Salad Recipe

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Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:7 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 7 servings

Ingredients

  • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
  • 3 celery ribs with leaves, sliced
  • 3/4 cup chopped red onion
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup minced fresh parsley
  • 1/4 cup chopped green onions
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

One serving (3/4 cup) equals 145 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 440 mg sodium, 21 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 7 servings.
Originally published as Cannellini Bean Salad in Light & Tasty April/May 2003, p49

Nutritional Facts

One serving (3/4 cup) equals 145 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 440 mg sodium, 21 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Cannellini Bean Salad(2)

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MY REVIEW
Reviewed Jul. 25, 2011

This was very good. I loved it.

MY REVIEW
Reviewed Aug. 8, 2008

EZ to fix, great side for a summer meal. I served this with baked BBQ chicken thighs, cucumber strips, sliced tomatoes, and honey-glazed carrots.

Whole family liked it, and I shared the recipe, too!!

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