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Cannellini Bean Salad with Fresh Basil and Cherry Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

A refreshing and nutritious Cannellini Bean Salad featuring tender beans simmered with garlic and seasoned with fresh herbs, colorful bell peppers, and cherry tomatoes, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a flavorful side dish, this salad is easy to prepare and served cold for maximum freshness.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

For the Bean Preparation

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 cans (15-ounces each) cannellini beans, well rinsed and drained
  • 2 cups water
  • 1 teaspoon salt

For the Dressing and Salad

  • ¼ cup extra virgin olive oil (divided, 1 tablespoon used in cooking, 3 tablespoons for dressing)
  • 1 tablespoon lemon juice
  • 1 small shallot, minced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 2 cups quartered cherry tomatoes
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon fresh ground black pepper

Instructions

  1. Heat Olive Oil and Garlic: Heat 1 tablespoon of extra virgin olive oil in a saucepan set over medium heat. Add the minced garlic and cook for 30 seconds, stirring continuously until the garlic turns golden brown but is not burnt.
  2. Simmer Beans: Add the rinsed and drained cannellini beans to the saucepan. Stir in 2 cups water and 1 teaspoon salt, then bring the mixture to a simmer. Once simmering, remove from heat, cover the pan, and let it stand for 15 minutes to allow the beans to absorb the flavors.
  3. Prepare Dressing: While the beans are standing, whisk together the remaining olive oil (approximately 3 tablespoons), lemon juice, and minced shallot in a large salad bowl. Let this dressing stand for 15 minutes to mellow the flavors.
  4. Drain and Rinse Beans: After the beans have stood, drain them and rinse under cold water to stop cooking and cool them down. Add the cooled beans to the salad bowl with the dressing.
  5. Add Vegetables and Herbs: Stir in the diced red and yellow bell peppers, quartered cherry tomatoes, chopped fresh basil, parsley, and freshly ground black pepper into the salad bowl.
  6. Toss and Season: Gently toss all ingredients to combine evenly. Taste the salad and adjust salt and pepper as needed for balanced seasoning.
  7. Rest and Serve: Let the salad sit for about 20 minutes before serving to allow the flavors to meld. Serve the salad cold for best taste and freshness.

Notes

  • The salad is best served chilled and can be refrigerated for up to 2 days.
  • Add a splash of red wine vinegar if you prefer a tangier dressing.
  • For added protein, consider tossing in some grilled chicken or feta cheese (if not strictly vegan).
  • Make sure not to overcook the garlic when sautéing to avoid bitterness.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/cannellini-bean-salad-with-fresh-basil-and-cherry-tomatoes-recipe/