
Runner Cannellini Bean Salad
Dried cannellini beans are at the center of this vegetable salad.
Get out your best olive oil and take this pretty vegetarian salad on a picnic, or pile on crostini toasts for appetizers.
Ingredients (14)
- 2 cup Dried Cannellini Beans
- 2 T Vegetable Oil
- ⅓ cup Chopped Onion
- ⅓ cup Chopped Carrot
- ⅓ cup Chopped Celery
- ½ cup Chopped Red Onion
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- 1 Garlic Clove
- 1 tsp Chopped Oregano
- 1 Tomato
- ¼ cup Extra Virgin Olive Oil
- 1 T Balsamic Vinegar
- ½ tsp Salt
Directions
- 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; saute 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.