Cannellini Salad – Three Ways

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Highly versatile and nutritious, cannellini beans are a good source of protein, fiber, complex carbohydrates and much more. And they bring out the best in quick salads featuring the late summer/early fall bounty of vegetables such as vine-ripened heirloom tomatoes and sweet red peppers. We use canned beans – a convenience item that’s a real aid for quick and healthy meals.

Cannellini, Roasted Red Pepper & Feta Salad
Makes 1 serving

½ cup cannellini beans
2 tablespoons roasted, thinly
sliced red pepper *
2 tablespoons pitted, chopped black olives
2 ounces (¼ cup) crumbled feta cheese
1 tablespoon chopped Italian parsley
1 tablespoon vinaigrette dressing
½ cup mixed greens

In a small bowl, lightly toss all ingredients except mixed greens.
Arrange mixed greens on a salad plate and top with cannellini salad mixture and serve.

*Either use jarred roasted red peppers, or make your own by placing a pepper directly over a heat source (such as a grill or gas stove burner). Turn frequently until pepper is charred all over, which takes about 8 minutes. Remove from heat and place in a brown paper bag, seal and let stand for 20 minutes. Remove from bag and peel off charred skin. Cut pepper into strips.

Cannellini, Orange & Parmesan Cheese Salad
Makes 1 serving

½ cup arugula
½ cup cannellini beans
3-4 slices orange slices
3 thinly-sliced red onions rings
1 ounce shaved Parmesan cheese
1 tablespoon olive oil
Salt
Pepper

On a salad plate, arrange a layer of arugula, orange slices, red onions and Parmesan cheese. Drizzle with olive oil, season with salt and pepper. Serve.

Caprese & Cannellini Bean Salad
Makes 1 serving

½ cup arugula
3 slices heirloom tomatoes
2 ounces sliced, fresh mozzarella cheese
4-5 fresh basil leaves
½ cup cannellini beans
1 tablespoon olive oil
Salt
Pepper

Arrange arugula on a salad plate and layer tomato slices, mozzarella and basil on top. Sprinkle cannellini beans over the salad, drizzle with olive oil and season with salt and pepper. Serve.

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