Recipe: Cannellini Bean Salad with White Balsamic Vinaigrette

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Cannellini Bean Salad with White Balsamic Vinaigrette

I came up with this recipe when I had only a few minutes to prepare a dish to take to Farmers’ Market this summer. I had to work with what I had on hand and it hadn’t even been warm enough to have ripe tomatoes, although they would make a wonderful addition!

Ingredients
3 cups cooked Runner Cannellini beans (1 pound of dry beans makes 6-7 cups of cooked beans – get them at www.elegantbeans.com)
2 celery ribs, chopped small
1 zucchini or other summer squash, julienned small
1/2 small red onion, thinly sliced
3/4 cup roasted red and yellow peppers, diced

White Balsamic Vinaigrette
1/4 cup white balsamic vinegar (regular will work, but will change the color of your salad to a brownish gray)
2 tsp Dijon mustard
1/4-1/2 tsp thyme, dried
2 TBSP vegetable broth
Salt and pepper to taste

Procedure
In a large bowl, whisk together vinaigrette ingredients.  Add remaining salad ingredients, including cooked beans, stirring gently but thoroughly. Season with salt and pepper. Cover and set aside for at least 1 hour. Taste one more time before serving to check for seasoning, adding more vinegar, salt &/or pepper as needed. Refrigerate leftovers and enjoy for several days.

For more information about why you should enjoy beans everyday, read my newspaper article that featured this recipe!

This cannellini bean salad goes together in minutes and will keep well in the fridge for days!

This cannellini bean salad goes together in minutes and will keep well in the fridge for days!

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