Cannellini Bean Salad Recipe

5 5 4
Cannellini Bean Salad Recipe
Cannellini Bean Salad Recipe photo by Taste of Home
Publisher Photo

Cannellini Bean Salad Recipe

Read Reviews
5 5 4
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Directions

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

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCannellini Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Christine User ID: 9164443 265775
Reviewed May. 9, 2017

"I love this recipe and have made it several times. I use 1 can of cannellini and 1 can of black beans. I also omit the red onion but double the green onion."

MY REVIEW
mammaw61 User ID: 6902344 233320
Reviewed Sep. 23, 2015

"I try new recipes all the time and ask friends if they think I should make again. If they like it, then I keep the recipes and use it again. 7 out of 7 people agreed this was a "keeper"."

MY REVIEW
kdamerson User ID: 1783932 138803
Reviewed Jun. 21, 2014

"I'm a fan! I normally don't like beans or bean salad but this was really good! Balsamic was a nice change from red wine vinegar...definitely will make again!"

MY REVIEW
daisey5 User ID: 146806 134388
Reviewed Jul. 25, 2011

"This was very good. I loved it."

MY REVIEW
DeeDee 49 User ID: 2859585 205525
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!!"

Loading Image