Marinated Cannellini Bean Salad

Marinated Cannellini Bean Salad with creamy white beans, crisp vegetables, sun-dried tomatoes and a zesty Mediterranean dressing.

Recipe Source Link:https://www.mygingergarlickitchen.com/marinated-cannellini-bean-salad/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For the Marinated Beans

• 460 g canned cannellini beans or any white beans, drained and rinsed
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1½ teaspoons balsamic vinegar
• 1 small garlic clove, finely grated or minced
• ½ teaspoon lemon zest
• 3-4 sun-dried tomatoes packed in oil, finely chopped
• A little oil from the sun-dried tomato jar
• ½ teaspoon red chili flakes, or to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt, or to taste
• 1½ tablespoons finely chopped fresh mint
• 1 tablespoon finely chopped fresh cilantro

» For the Salad

• 1 small cucumber, diced
• ½ medium red onion, finely chopped
• ½ bell pepper, diced
• ¼ cup black olives, sliced

» For Serving

• 75-100 g feta cheese, crumbled
• Extra fresh mint and cilantro, for garnish
• Lemon wedges, optional

RECIPE INSTRUCTIONS

» Marinate the Beans

1. Start by finely chopping the fresh mint and cilantro. Keep them aside.
2. Add the extra-virgin olive oil to a large mixing bowl. Using a garlic press, press the garlic clove into the bowl. Zest the lemon and add the lemon zest and fresh lemon juice.
3. Then add the salt, freshly ground black pepper, and red chili flakes. Next, add the finely chopped sun-dried tomatoes along with a little of their packing oil.
4. Add the chopped mint and cilantro. Then add Dijon mustard and balsamic vinegar.
5. Whisk everything together until well combined. Now add the drained and rinsed cannellini beans to the bowl. Gently toss until the beans are evenly coated with the dressing. Let the beans marinate for 10-20 minutes so they can absorb all the lovely flavors.

» Prepare the Vegetables

1. Meanwhile, dice the cucumber and bell pepper. Finely chop the red onion and set the vegetables aside.

» Assemble the Salad

1. Add the sliced black olives, chopped red onion, diced bell pepper, and cucumber to the marinated beans. Gently toss everything together until well combined. At this point, taste the salad and adjust the seasoning with additional lemon juice, salt, or black pepper, if needed.

» Serve Marinated Cannellini Bean Salad

1. Transfer the bean salad to a serving bowl or platter. Top with crumbled feta cheese, chopped cilantro, and fresh mint. Your delicious Mediterranean Marinated Cannellini Bean Salad is ready! Serve it immediately or refrigerate it for about 20 minutes before serving.
2. You can also serve this salad on toasted bread. Top it with a little extra feta, fresh mint, and cilantro for a more filling meal.

RECIPE NOTES

1. Fresh mint and cilantro give this salad a lovely, refreshing flavor. You can also swap the cilantro for freshly chopped parsley.
2. I like to add black olives in this recipe because they taste really good with cannellini beans. Kalamata olives can also be used in this recipe.
3. I didn't add any fresh tomatoes, but you can use regular tomatoes or cherry tomatoes if you like. Both work well in this salad.
4. Use sun-dried tomatoes packed in oil. They add so much flavor to the marinade. A little of their packing oil also makes the dressing extra delicious.
5. Marinating the beans is highly recommended for this recipe. It allows them to absorb the dressing while the fresh vegetables stay crisp.
6. Adding feta is completely optional. I use it as a garnish, but it tastes really good in this salad.

NUTRITION (Per Serving)

Calories: 280kcal | Fat: 14.8g | Carbohydrates: 29.1g | Protein: 9.8g | Fiber: 9.5g | Sugar: 2.8g | Sodium: 604.2mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.