Runner Cannellini Bean Salad

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings

Get out your best olive oil and take this pretty vegetarian salad on a picnic, or pile on crostini toasts for appetizers.


2cups dried runner cannellini beans (6 cups cooked)
2tablespoons vegetable oil
1/3cup finely chopped onion
1/3cup carrot, finely chopped
1/3cup finely chopped celery
1/2cup chopped red onion
1/2-- red bell pepper, chopped
1/2-- green bell pepper, chopped
1-- minced garlic
1/2teaspoon salt
1teaspoon chopped fresh oregano
1small tomato, seeded and chopped
1/4cup fruity extra-virgin olive oil
1tablespoon balsamic vinegar
1/2teaspoon salt


  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; sauté 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.

Recipe courtesy of Rancho Gordo.


Nutritional Info *per serving

  • Calories 380
  • Fat 14g
  • Sodium 220mg
  • Carbohydrate 46g
  • Fiber 12g
  • Protein 17g