Cannelleni Bean Salad


by Jun 7th, 2010 // Dinner, Healthy, Lunch, Sides, Veggie Friendly

Cannelleni Bean Salad

I guess I’m way into Donna Hay this week because I keep turning to her Off the Shelf Cookbook for ideas. I’m crazy for this beautiful summery salad. I had high hopes that my kid would like it too. He was a very good little helper in making it, but when he tasted the dressed salad, he grimaced. More for me!

This salad stores quite well and tastes even better the next day. Be sure to toss it right before serving so that all that lemon juice is evenly distributed. Now for the recipe…

Cannellini Bean Salad Recipe

Prep Time: 10 mins

2 cans cannellini beans (drained + rinsed)
7 oz green beans (blanched + halved)
1 pint cherry tomatoes (halved)
1 teaspoon parika
1/2 cup chopped fresh basil
1/2 cup chopped mint (optional – we usually make it without)
1/4 cup lemon juice
2 tablespoons olive oil
cracked black pepper & sea salt

In a medium bowl, combine cannellini beans, green beans and tomatoes. In a separate bowl, whisk together remaining ingredients to create dressing. Add dressing to beans and toss well. Serve at room temp. Toss again before serving. Serves 6.

Cannelleni Bean Salad

Cannellini bean salad.

5 Comments on “Cannelleni Bean Salad”

  1. 1.) Karen L.
    June 7th, 2010

    Thanks for this recipe! I printed this out right away mainly because I think my husband will like it!

  2. 2.) Afi
    June 8th, 2010

    Just discovered your blog! You're blog is amazing and all the photos are cute and lovely! Very original :)

  3. 3.) Mary
    August 21st, 2010

    Delicious!! My husband said, "This is very good!"
    Love your blog, Rebecca! :)

  4. [...] us avoid delivery while still staying sane. This Swell Supper menu includes Broccoli Stromboli, Cannelleni Bean Salad and Sherbert fand it makes for an super easy weeknight dinner: Here’s how to get it all done [...]

  5. 5.) whitney m
    November 15th, 2010

    so simple, but a beautiful presentation

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