You are here: Home » Recipes » Runner Cannellini Bean Salad Runner Cannellini Bean Salad Recipe by Rancho Gordo Heirloom BeansKitchen Tested Yield 6 servings Dried cannellini beans are at the center of this vegetable salad. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Get out your best olive oil and take this pretty vegetarian salad on a picnic, or pile on crostini toasts for appetizers. Ingredients 2 cups dried runner cannellini beans (6 cups cooked)2 tablespoons vegetable oil1/3 cup finely chopped onion1/3 cup carrot, finely chopped1/3 cup finely chopped celery1/2 cup chopped red onion1/2 red bell pepper, chopped1/2 green bell pepper, chopped1 garlic clove, minced1 teaspoon chopped fresh oregano1 small tomato, seeded and chopped1/4 cup fruity extra-virgin olive oil1 tablespoon balsamic vinegar1/2 teaspoon salt Instructions Soak beans in cold water 4 hours until they swell and expand. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; sauté 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. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently. Recipe courtesy of Rancho Gordo.