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Cannellini Bean Salad

This is one of my favorite to-go salad recipes for the summer. It’s fresh and bright with lots of textures going on with the creamy beans and crunchy diced vegetables. This a perfect side dish to accompany any kind of grilled meat. It is perfect for a picnic or camping as it can be made ahead and stored in the fridge for 3 days.

If you are not familiar with cannellini bean theys are white kidney beans, also known as “Italian white kidney beans” or “fasolia beans.” They are medium sized--about 1/2 inch long and kidney shaped.

If you don’t love red peppers, or any of the other listed veggies, sub in your favorites. Same with the herbs. The original recipe called for parsley but I prefer cilantro, so use what you love or have on hand.

Ingredients for the Salad:

  • 1 15 oz. can cannellini beans, drained and rinsed

  • ¼ cup diced red pepper

  • ⅓ cup diced celery

  • 2 Tablespoons diced red onion

  • 2 Tablespoons fresh chopped parsley or cilantro

  • ¼ tsp minced garlic

For the dressing:

  • 3 Tablespoons white wine vinegar

  • 1 ½ Tablespoons olive oil

  • Fresh cracked pepper to taste

  • Pinch of salt


  • Combine the salad ingredients together in a medium bowl.

  • In a small jar combine dressing ingredients and shake well.

  • Pour over salad and let marinade for at least 30 minutes.

  • Serve it up and enjoy!


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