Cannellini Bean Salad
This bean salad recipe is made with cannellini beans marinated in a flavorful garlic and shallot dressing, with colorful bell peppers, cherry tomatoes, and fresh herbs.
Servings: 8
Ingredients
- ¼ cup extra virgin olive oil divided
- 3 cloves garlic minced
- 2 cans (15-ounces each) cannellini beans well rinsed and drained
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons red wine vinegar
- 1 small shallot minced
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 2 cups quartered cherry tomatoes
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon fresh ground black pepper
Instructions
- Heat 1 tablespoon olive oil in a saucepan (or a high sided pan) set over medium heat.
- Add garlic to the heated oil and cook for 30 seconds, stirring, until garlic is a golden brown but not burnt.
- Add beans to the saucepan; stir, and add 2 cups water. Season with salt and bring to a simmer.
- Remove from heat; cover and let stand 15 minutes.
- In the meantime, in a large salad bowl whisk together the remaining olive oil, lemon juice, vinegar, and shallot. Let stand 15 minutes.
- Drain the beans and rinse under cold water; then add the beans to the shallot dressing.
- Stir in the bell peppers, tomatoes, basil, parsley, and fresh ground black pepper.
- Gently toss to combine.
- Taste for salt and pepper, and adjust.
- Let salad sit for about 20 minutes before serving.
- Serve cold.
Nutrition
Calories: 153kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 528mg | Potassium: 143mg | Fiber: 6g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 3mg
