Refreshing Cannellini Bean Salad

Total Time
Prep 5 mins
Cook 0 mins

A wonderfully refreshing bean salad, great served alongside BBQ meats. Every now and again I'll add in a chopped tomato or two.


  1. Drain the beans and rinse under cold water, drain well.
  2. Into a food processor or blender, put the garlic, olive oil, lemon juice, basil leaves, parsley leaves, cumin, salt and pepper.
  3. Pulse for a few seconds so that there is still texture. Put the beans into a bowl and pour over the dressing, toss well.
  4. If possible leave for at least 30 minutes at room temperature before serving -- but can be eaten right away and still be very flavoursome.


Most Helpful

Been doing this for years since a memorable trip to Italy where they add tuna packed in olive oil and omit the parsley and sometimes add diced tomato. I cook my own beans (try those from Rancho Gordo in Napa Valley, which you can buy online) and it's even better.

Vicki in AZ August 06, 2010

Refreshing is the perfect description for this salad. I loved the flavors of the dressing. I did decrease the cumin a bit as I'm not wild about it, but can't imagine this salad without it as it was a great addition.

iris5555 June 16, 2007

A lovely bean salad...the dressing is "wonderfully refreshing" as Stardustannie suggested. I loved the way the tang of the lemon played off of the buttery beans!! I halved this for a quick lunch treat for 2 and happily got rid of some winter stock canned beans by sending them off with fresh summer basil and parsley...this is similar to other "light pesto-y" dressings I've made but the cumin adds a neat new twist and a wonderful new layer of flavor. I will make the dish again as well as include the dressing as a new way to style other dishes!! Made for Zarr ZWT on a day when easy was a perfect option...I LOVE to "cook" with a food processor!!! THANKS for sharing this!!!

free-free June 15, 2007

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