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Cannellini Bean Salad

I love salads of all kinds, but this has been one of my go to's for years...2009 to be exact! What's awesome about this salad is it's easy, healthy, colorful, and is table ready in minutes. Oh and it's a fantastic make-ahead side dish that keeps for 3 days in the refrigerator. I actually gave my daughter and her husband this as leftovers one night for an appetizer and my son in law said "It smacks"!!!! For any of you over 50 like me, that's a good thing! I hope you'll make this all summer long.


  • 1 15 oz. can cannellini beans drained and rinsed

  • ¼ cup diced red peppers

  • 1 stalk celery, diced (around ⅓ cup)

  • ¼ cup diced red onion

  • ¼ cup chopped parsley or cilantro

  • 1 clove garlic minced

  • 2 Tablespoons white wine vinegar

  • 1 Tablespoon Olive Oil

  • Salt and Pepper to taste


  1. Combine beans, red bell pepper, celery, onion, herb of choice, and garlic in a medium bowl.

  2. Stir in vinegar, oil and salt and pepper until well mixed.

  3. Refrigerate until ready to serve. For best results refrigerate at least a couple of hours for flavors to marry.

Store up to 3 days in the refrigerator, this saves really well.

Cannellini Bean Salad
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