Italian cannellini beans tossed with plum tomatoes, red onion and fresh basil in a balsamic vinaigrette.
If you're looking for a quick, delicious and easy recipe, this Cannellini Bean Salad is for you! My husband and I don't regularly eat a traditional lunch.
Most of the time we're working and just want to grab something quick to hold us over until dinner. So it's usually a yogurt, a piece of fruit, some rolled up cold cuts or a quick salad, like this one with cannellini beans.
What are Cannellini Beans?
Cannellini beans are white kidney beans that have a mild, nutty flavor and are used in Italian, Greek and French cuisine.
Some of my personal favorite recipes are Italian Cannellini Bean Burgers, Tuscan White Bean Soup and Healthy Low Fat Sweet Potato & Cannellini Bean Soup to name a few! This salad is simple to make and is ready in 10 minutes!
- cannellini beans
- plum tomatoes
- red onion
- fresh basil
- balsamic vinegar
- extra virgin olive oil
- kosher salt
- black pepper
Can you use dried beans?
I used canned beans, but you can also use dried by soaking them in cold water for at least 5 hours. They will expand so use a large bowl.
Drain and rise the beans; then add them to a pot, cover with water and bring to a boil. Scoop off any foam; then boil for another 10 minutes. Allow to cool completely.
You can store canned or cooked cannellini beans in an airtight container in the refrigerator for up to 4 days.
How do you make Cannellini Bean Salad?
Add the cannellini beans to a mesh strainer; then run under cold water until it runs clear.
Place them in a medium bowl along with the remaining ingredients. Mix well; then keep refrigerated until ready to serve. This recipe makes 3 cups or 6-½ cup servings.
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More Bean Salad Recipes
- Lemon-Basil Three Bean Salad
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Cannellini Bean Salad
- Add the cannellini beans to a mesh strainer; then run under cold water until it runs clear.
- Place them in a medium bowl along with the remaining ingredients. Mix well; then keep refrigerated until ready to serve.