The Kitchen · Small Plates
Cannellini Bean Salad
From The Kitchen
Barely a recipe, and all the better for it. Creamy cannellini beans, good olive oil, plenty of fresh parsley and a squeeze of lemon — the kind of simple that Italians have always known is enough.
Scale
Ingredients
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley
- 1 small garlic clove, finely grated (optional)
- 2 tablespoons finely diced red onion (optional)
- ½ teaspoon sea salt
- Freshly ground black pepper
Method
- In a bowl, gently toss the cannellini beans with the olive oil and lemon juice.
- Add the parsley, and the garlic and red onion if using. Season with salt and pepper.
- Let it sit 15 minutes so the beans soak up the dressing, then taste and adjust with more lemon or salt.
Storage: Keeps 3 to 4 days refrigerated — it only gets better as it sits.
Serve it with
- On its own as a light lunch
- Alongside grilled fish or chicken
- Spooned over greens or piled on toast
- As part of an antipasto spread
Gina's tip
Dress the beans and let them marinate — 15 minutes is good, an hour is better. The parsley keeps it fresh and bright.
Coach's Note
A bowl of something simple and good, waiting in the fridge, is how eating well stops feeling like effort. This is exactly that kind of thing.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina