Runner Cannellini Bean Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/23/2020

Dried cannellini beans are at the center of this vegetable salad.

Get out your best olive oil and take this pretty vegetarian salad on a picnic, or pile on crostini toasts for appetizers.

Serves: 6 Save

Ingredients (14)

  • 2 cup dried runner cannellini beans (6 cups cooked)
  • 2 tablespoon vegetable oil
  • 1/3 cup finely chopped onion
  • 1/3 cup carrot, finely chopped
  • 1/3 cup finely chopped celery
  • 1/2 cup chopped red onion
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh oregano
  • 1 small tomato, seeded and chopped
  • 1/4 cup fruity extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Soak beans in cold water 4 hours until they swell and expand.
  2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; saute until tender. Stir in beans, and add enough water to cover by about 3 inches. Bring to a boil, reduce heat to low, and simmer 2 hours or until beans are tender, adding water as necessary to keep beans covered. Drain and place in a bowl.
  3. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently.