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A close up view of Whip up this easy Cannellini Bean Recipe in a white bowl, topped with roasted red peppers.

Marinated White Bean Salad

Whip up this easy marinated white bean salad for your next summer gathering! Packed with flavor and freshness, it's perfect for picnics or as a quick side dish or easy meal. Plus, it stays fresh in the fridge for days.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American, Italian
Servings 4
Calories 171 kcal

Equipment

  • large mixing bowl
  • knife & cutting board

Ingredients
  

White Bean Salad

  • 15 ounce Cannellini beans 1 can
  • 1 red onion medium, thin sliced
  • ½ cup sun-dried tomatoes
  • 1 red bell pepper thinly sliced
  • 1 cup salad greens microgreens, arugula, spring mix

Dressing

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • ½ teaspoon oregano dried or ¼ cup fresh
  • ½ teaspoon parsley dried or ¼ cup fresh

Instructions
 

  1. In a medium bowl, whisk together the olive oil, balsamic vinegar, salt, oregano, and parsley.
  2. Add the beans, onion, sun-dried tomatoes, roasted red peppers, and microgreens to the bowl.
  3. Toss to combine.Serve immediately or store in the refrigerator for up to three days.

Notes

HOW TO REHYDRATE DRY BEANS
To prepare dried beans for this recipe, follow these steps:
  1. Rinse the Beans: Rinse the dried beans under cold water to remove any dirt or debris.
  2. Soak the Beans (optional):Soaking beans can help reduce cooking time and aid in digestion. There are two methods:
    • Overnight Soak: Place the beans in a large bowl and cover them with water. Allow them to soak overnight or for at least 8 hours.
    • Quick Soak Method: Place the beans in a pot and cover them with water, chicken broth or vegetable broth. Bring to a boil and let them cook for 1-2 minutes. Remove from heat, cover, and let them soak for 1-2 hours.
  3. Cook the Beans: Drain the soaked bowl of beans and rinse them. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender. This can take anywhere from 1 to 2 hours, depending on the type and age of the beans. Drain and let them cool before using in the salad.
STORAGE
A white bean salad can typically last in the refrigerator for 3-4 days when stored in an airtight container. Be sure to check for any signs of spoilage before consuming.
This salad is not suitable for freezing.

Nutrition

Calories: 171kcalCarbohydrates: 30gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 395mgPotassium: 604mgFiber: 8gSugar: 9gVitamin A: 1171IUVitamin C: 48mgCalcium: 95mgIron: 4mg
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