Cannellini Bean Salad

 Continuing on my quest for great summer salads, this winner comes from the magazine, “Eating Well”.  I love all kinds of beans and always keep a good variety of canned ones in my pantry just for throwing together a last minute salad.  They’re good for you and make a great, quick “go-to” lunch.  Fresh herbs make all the difference in this light summery salad, and I love the crunch of the celery against the creamy beans. Everything about it screams healthy!  Eat it on it’s own as a salad or use as a base to top with fish, grilled shrimp, scallops or chicken!  Bon Appétit!
Cannellini Bean Salad

Cannellini Bean Salad

Cannellini Bean Salad

adapted from “Eating Well” Magazine

Ingredients:

  • 1 teaspoon finely grated lemon zest
  • ⅓ cup lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons fresh oregano, minced
  • 1-2 tablespoons fresh sage, minced
  • 2 tablespoons minced fresh chives
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 15-oz cans cannellini beans, rinsed well
  • 1 cup cherry tomatoes, halved or quartered
  • 1 cup finely diced celery

Preparation:

In a large bowl, combine lemon zest, lemon juice, olive oil, oregano, sage, chives, salt & pepper. Add rinsed beans, celery and tomatoes.  Toss well.  

 

Liz’s Tidbits:

  • Great for picnics or outings! Can be made and stored in the refrigerator a day ahead.

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