Marinated Cannellini Bean Salad

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This salad gains flavor and depth when prepared a day in advance. Keep refrigerated until ready to serve.

Super easy

Marinated Cannellini Bean Salad

Ingredients

For 2 Person(s)

Cream

  • 1 cups dry cannellini beans (white kidney beans) OR
  • 1 12-oz. can cooked cannellini beans, no salt added.
  • 3 cups water, plus extra for soaking dry beans
  • 1 cups minced fresh parsley
  • 2 cloves garlic, minced
  • sea salt and fresh black pepper, to taste
  • 4 tablespoons high-quality olive oil
  • 2 tablespoons balsamic vinegar

Marinated Cannellini Bean Salad Directions

  1. If using dry beans, place the beans in a large bowl, cover by 1 inch with water and soak for 8 hours or overnight. Afterward, strain and allow to drain, then rinse with water until the liquid runs clear through a strainer.
  2. Pour the beans into a stockpot with 3 cups of water, cover, turn the heat to high and bring to a boil—watching carefully to make sure that the beans do not boil over. Once boiling, remove the lid and reduce the heat to medium. Use a spoon to skim off any foam that floats to the top. Repeat this step periodically as more foam forms. Cook for 1 hour or until tender.
  3. Strain and rinse once more and allow to cool.
  4. If using canned beans, skip cooking, rinse beans, and begin here. Combine the parsley and garlic in a serving bowl with the salt, pepper, olive oil and vinegar. Toss the beans together with the other ingredients and refrigerate.

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