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Italian Cannellini Bean Salad

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Ingredients

Warning0 allergens identified

Italian Cannellini Bean Salad

2 cans cannellini beansdrained and rinsed

¼ cup red onionchopped

½ cup fresh parsleychopped

1 tbsp fresh oreganochopped

1 red bell pepperdiced

½ cup sun-dried tomatoeschopped

1 cup Castelvetrano Olives

½ cup red wine vinegar

¼ cup oil from the sun-dried tomatoes jar

¼ extra virgin olive oil

2 tablespoons lemon juice

1 tbsp honey

Zest of one lemon

2 cloves garlicfinely chopped

¼ tsp dried thyme

½ tsp salt

¼ tsp black pepperfreshly ground

¼ tsp red pepper flakes

2 ounces grated parmesanoptional

Prepare the salad ingredients: In a large mixing bowl, combine 2 cans of cannellini beans, ¼ cup of chopped red onion, ½ cup of chopped fresh parsley, 1 tablespoon of chopped fresh oregano, 1 diced red bell pepper, ½ cup of chopped sun-dried tomatoes, and ⅓ cup of Castelvetrano olives.

Make the dressing: In a small bowl, whisk together ¼ cup of red wine vinegar, ¼ cup of oil from the sun-dried tomatoes jar, 2 tablespoons of lemon juice, the zest of 1 lemon, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and ¼ teaspoon of red pepper flakes.

Combine and toss: Pour the dressing over the bean mixture and gently toss to coat everything evenly.

Let it marinate: For the best results, let the salad sit for at least 30 minutes, allowing the flavors to meld together.

Serve: Just before serving, top with 2 oz of fresh shaved Parmesan cheese and optional fresh chopped basil.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Rinse and Dry Your Beans 💧
Thoroughly rinse canned cannellini beans and pat them dry before adding to the salad to remove excess sodium and starch, allowing better absorption of the vinaigrette flavors.
Toast Your Herbs for Depth 🌿
Lightly toast the dried thyme in a dry pan for 30 seconds before adding to the dressing to intensify its earthiness and prevent a musty flavor that can result from raw dried herbs.
Emulsify with Sun-Dried Tomato Oil 🫒
Whisk the sun-dried tomato oil with red wine vinegar and honey first to create a stable emulsion before adding the extra virgin olive oil, ensuring a silky, cohesive dressing that clings to the beans.
Macerate Red Onions for Sweetness 🧅
Toss thinly sliced red onions with a pinch of salt and lemon juice 15 minutes before assembling to mellow their sharpness and create a subtle sweetness that balances the acidity of the salad.
Make-Ahead Advantage ⏰
Prepare the salad 2-4 hours ahead and refrigerate without the fresh parsley and Castelvetrano olives, adding them just before serving to maintain their texture while allowing other ingredients to meld perfectly.

Recipe Facts

Diet at a Glance

Vegetarian

Gluten Free

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Glycemic Analysis

Glycemic Index

Glycemic Load