Cannellini Bean Salad

As you saw here, I love me some cold salads in the summer for lunch. Here's another recipe that can be thrown together quickly for weekly work lunches, as a dinner side-dish or even to bring to summer backyard barbeques.

Cannellini Bean Salad

3 15oz cans of Cannellini (white) beans, rinsed
1/2 cup cilantro, chopped
1 small red onion (1/2 medium onion), diced
1 cup of grape tomatoes, quartered
3 limes, juiced
1/4 cup olive oil
1 clove of garlic, minced
Salt & pepper, to taste

In a large bowl with a lid, combines beans, tomatoes, onion and cilantro. In small bowl, whisk together olive oil, lime juice, garlic and salt & pepper. Dress bean salad with the olive oil mixture and toss to coat. Chill covered in the refrigerator for 30 minutes before serving.

Boom, cannellini bean salad- easy peasy and pretty tasty.



  1. I love BEANS!!! So you know that I will be making this recipe too.
    Great job on the blog, Michele! I love that you have incorporated more step-by-step photos.

  2. This looks really good! I'll have to try it. Can you please post your recipe for the white bean, lemon and parsley salad? I tried making it recently and it was missing something. Also, your recipe for chili-rubbed salmon steaks? Thanks! love your blog!

  3. Hi Lisa!
    Here's the salmon rub that I use:

    As for the lemon and parsley version I make: you can use this recipe, minus the peppers and substitute the cilantro for parsley and the lime for lemon. That should do it!


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