Cannellini Bean Salad

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READY IN: 20mins
Recipe by threeovens

A simple white bean salad by David Tanis, New York Times. He suggests using only freshly cooked beans, not canned. This is terrific with grilled chicken or fish. He also suggest several variations according to the season: Spring - asparagus/fennel/radish; summper - shaved zucchini/capers/good quality canned tuna OR roasted peppers/tomatoes/splash of red wine vinegar. To cook the beans, put them in a pot with half an onion, carrots, bay leaf, clove, fennel seeds and cover with water. Bring the pot to a boil, then reduce the heat to the barest simmer. Add a large spoonful of olive oil and a small spoonful of salt. Let the beans simmer, uncovered, for an hour or so, checking on them occasionally. Depending on their age and other variables, they may take up to 30 minutes more. When they are tender, turn off the heat and let them cool completely in their broth before refrigerating. Make the night before of in the morning.

Ingredients Nutrition

Directions

  1. Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
  2. Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
  3. Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
  4. Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
  5. Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.

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