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Cannellini Bean Salad

Cannellini Bean Salad

"'I've had this recipe quite a long time, although I have changed it somewhat from the original,' comments Alden Thornton from Warrenton, Oregon. 'It's always been popular, particularly when served at picnics and potlucks.' Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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Directions

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  • Prep

  • Ready In

  1. Cut red pepper in half; remove seeds. Place pepper halves cut side down on a rack in a broiler pan. Broil 4 in. from the heat until skin blisters, about 8 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips; place in a large bowl. Add the beans, onion and basil.
  2. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 190 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 472 mg sodium, 26 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 fat.

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Reviews

Read all reviews 18
  1. 20 Ratings

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Most helpful positive review

Delicious....I love beans and this was right up my alley. I only used 1 can of organic cannellini beans an reduced the olive oil to 1 tblspn. I also sliced my red onion really thin. I used fresh...

Most helpful critical review

I was somewhat surprised and disappointed with this, especially since it is a simple recipe with ingredients I like and the basic olive oil and vinegar dressing I like - and even though I modifi...

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Delicious....I love beans and this was right up my alley. I only used 1 can of organic cannellini beans an reduced the olive oil to 1 tblspn. I also sliced my red onion really thin. I used fresh...

I made the recipe as stated and I thought it was missing something. I ended up adding a clove of garlic (minced) and enjoyed it a lot better. Definitely let these flavors meld for a day before...

I used this recipe to make a hummus-like spread. I sauteed onion and garlic and added them with 1 roasted red pepper to the food processer. Pulsed until smooth then added one can of beans. Th...

I was somewhat surprised and disappointed with this, especially since it is a simple recipe with ingredients I like and the basic olive oil and vinegar dressing I like - and even though I modifi...

Thanks for sharing this recipe. I have taken this dish to several potlucks and cookouts. Numerous people have asked me for the recipe - even people who don't usually eat beans. When I am in a...

I made this and added diced raw zucchini, crumbled feta, diced white onion (instead of red), diced fresh red pepper (instead of roasted) and chopped celery; added two cloves crushed garlic to th...

This was quite tasty. I normally don't alter a recipe at all the first time, but I didn't roast the peppers, and omitted onions and I also used white wine vinegar. It was good like this, but I m...

LOVED this bean salad. Easy, nutritious and delicious. I substituted finely chopped sweet vidalia for the red onion, added some finely minced fresh garlic and increased the proportions of beans ...

4 stars only because I substituted in the recipe. I used Good Seasons Italian salad dressing instead. It was excellent and the recipe is definitely a keeeper.

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