Runner Cannellini Bean Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/23/2020

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 runner cannellini beans (6 cups cooked)
  • 2 tablespoon 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

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

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