Runner Cannellini Bean Salad

Kitchen Tested
  • Yield 6 servings

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

Runner Cannellini Bean Salad
Mark Boughton Photography / styling: Teresa Blackburn

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


2 cups dried runner cannellini beans (6 cups cooked)
2 tablespoons 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


  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; 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.
  3. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently.

Recipe courtesy of Rancho Gordo.



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