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Runner Cannellini Bean Salad

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.

Serves: 6 Save

Ingredients (14)

  • 2 cup Dried Cannellini Beans
  • 2 T Vegetable Oil
  • ⅓ cup Onion, Chopped
  • ⅓ cup Carrot, Chopped
  • ⅓ cup Celery, Chopped
  • ½ cup Red Onion, Chopped
  • ½ Red Bell Pepper
  • ½ Green Bell Pepper
  • 1 Garlic Clove
  • 1 tsp Oregano, Chopped
  • 1 Tomato
  • ¼ cup Extra Virgin Olive Oil
  • 1 T Balsamic Vinegar
  • ½ tsp Salt
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Directions

  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.