Cannellini Bean Salad
This salad is quick and easy if you have beans already cooked.
Sometimes I will make the beans a day or two before I make this salad and have them ready to go. See Basic Cannellini Beans.
You can use canned beans. (Look for organic and BPH free cans.) Six cups of beans is usually 4 cans of 15 or 15 1/2 oz.
I think making them from scratch tastes better (and more economical) but its ok to use cans if you don’t have time.
If you can\’t get a hold of cannellini beans then try using chickpeas or kidney beans.
Cannellini Bean Salad keeps well in the fridge, (5 days) and is great with to-go lunches.
It also makes a perfect pot luck or picnic dish.
Enjoy!
Cannellini Bean Salad
Serves 6 to 8
Prep and cook time 10 minutes (If the beans are already cooked)
Ingredients:
6 cups cooked cannellini beans – quickly rinsed and drained (If using canned beans that’s 4 – 15 oz cans.)
1 cup cherry tomatoes – halved
1 cup loosely packed basil – chopped
1 small or 1/2 half large red onion – sliced thin
2 scallions – sliced thin
1/4 cup olive (or 2 Tbs. grape seed) oil
1/3 cup balsamic (or 1/4 cup apple cider) vinegar
1/2 tsp. sea salt
1 to 3 cloves garlic – minced or grated
Optional – a dash of black pepper
Optional – a pinch of red pepper flakes
Prepare vegetables. Place in a large bowl with the cooked beans. In a separate dish mix together oil, vinegar, sea salt, garlic and (optional) pepper.
Mix together.
Serve or put in fridge for the next day.
