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Total Time
15mins
Prep 15 mins
Cook 0 mins

This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large bowl. Serve at room temperature.
  2. DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
  3. Drain soaked beans.
  4. Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
  5. Add salt and pepper.
  6. Cook 30 minutes more or until tender but not mushy.
  7. Drain. Place in a large bowl and cool.
  8. When cool, stir in the remaining ingredients.
  9. Serve at room temperature.
  10. TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.
Most Helpful

4 5

Small world - I have the same book (more like a pamphlet). I made this last week and my husband loved it. I thought is should have a little less sage, since sage is so aromatic, but it was very good. I used a mix of canned cannellini beans and chick peas that I had left over from another dish. It keeps well in the refrigerator.