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Cannellini Bean Salad

 Cannellini Bean Salad
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.
7 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
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.