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Cannelleni Bean Salad

I guess I’m way into Donna Hay [1] this week because I keep turning to her Off the Shelf Cookbook [2] 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.

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URLs in this post:

[1] Donna Hay: http://www.donnahay.com.au/

[2] Off the Shelf Cookbook: http://www.amazon.com/Off-Shelf-Cooking-Donna-Hay/dp/0066214483/ref=sr_1_1?ie=UTF8&s=books&qid=1275798415&sr=8-1

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