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To make a tasty cannellini bean salad, you need just a few key ingredients: - 1 can (15 oz) cannellini beans, thoroughly rinsed and drained - 1 cup cherry tomatoes, halved lengthwise - 1 small cucumber, peeled and diced into small cubes - 1/2 red onion, finely chopped for a mild sweetness - 1 red bell pepper, diced for vibrant color and crunch - 1/4 cup fresh parsley, roughly chopped for an aromatic lift - 2 tablespoons extra virgin olive oil, for richness - 1 tablespoon freshly squeezed lemon juice, to add brightness - 1 teaspoon Dijon mustard, for a subtle kick - 1/2 teaspoon garlic powder, to enhance flavor depth - Salt and freshly ground black pepper to taste - A pinch of red pepper flakes (optional, for added heat) This simple mix of beans and veggies makes a bright dish. Want to make your salad even better? Add these optional items: - Avocado, diced for creaminess - Feta cheese, crumbled for a salty bite - Kalamata olives, pitted and sliced for a briny touch - Capers, for a tangy kick - Fresh herbs like basil or mint, for extra freshness These ingredients can give your salad a unique twist. Cannellini beans are full of protein and fiber. This salad is nutritious: - Protein: Good for muscles and keeps you full - Fiber: Great for digestion and heart health - Vitamins: Offers vitamins A and C from the veggies - Healthy Fats: Olive oil provides heart-healthy fats Eating this salad gives you energy and helps your body stay strong. For the complete recipe, check out the Full Recipe. Start by gathering all your ingredients. You need: - 1 can (15 oz) cannellini beans, thoroughly rinsed and drained - 1 cup cherry tomatoes, halved lengthwise - 1 small cucumber, peeled and diced into small cubes - 1/2 red onion, finely chopped for a mild sweetness - 1 red bell pepper, diced for vibrant color and crunch - 1/4 cup fresh parsley, roughly chopped for an aromatic lift Make sure to rinse the beans well. This helps remove extra salt and improves taste. Dice your cucumber, onion, and bell pepper into small, even pieces. This ensures a nice bite in every forkful. Halve the cherry tomatoes and set all these ingredients aside. In a large mixing bowl, combine the rinsed cannellini beans with the halved cherry tomatoes, diced cucumber, finely chopped red onion, and diced red bell pepper. Gently fold the ingredients together. Be careful not to mash the beans. You want them whole for texture. Once mixed, this colorful blend looks fresh and inviting. It smells amazing too! The beans provide a creamy base, while the veggies add crunch and sweetness. Now, let’s whip up the dressing. In a separate small bowl, whisk together: - 2 tablespoons extra virgin olive oil - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper to taste - A pinch of red pepper flakes (optional, for added heat) Whisk these ingredients until smooth and creamy. The mustard adds a nice kick, while lemon juice brightens the flavor. Drizzle this dressing over the bean mixture. Use a spatula or wooden spoon to gently toss everything. Ensure all the ingredients get coated. Finally, fold in the chopped parsley. This adds a burst of freshness. Taste your salad and adjust the seasoning if needed. Let it sit for about 10 minutes. This resting time helps the flavors meld beautifully together. Enjoy your fresh and flavorful Cannellini Bean Salad! When mixing your cannellini bean salad, use a big bowl. This helps prevent spills. Start by adding the beans and veggies together gently. You want to keep the beans whole. Use a spatula or large spoon for best results. When serving, choose a colorful bowl to make the dish pop. Garnish with extra parsley and a few cherry tomato halves. This adds a nice touch. Taste your salad before serving. You may want to adjust the flavors. If it needs more salt, add a pinch. For a bit of heat, sprinkle in some red pepper flakes. If you like it tangy, add more lemon juice. Mix well after each adjustment. Remember, everyone's taste is different, so make it yours! One common mistake is over-mixing the salad. This can break the beans and ruin the texture. Another issue is not letting the salad rest. Waiting 10 minutes helps the flavors blend well. Also, be careful with the dressing. Too much can drown the beans. Use the right amount for a balanced taste. Following these tips will help you create a perfect cannellini bean salad. Enjoy the full recipe for a delicious dish! {{image_4}} You can mix up your cannellini bean salad with many veggies. Try adding diced bell peppers for a sweet crunch. Shredded carrots add a nice color and texture. You can also add chopped celery for extra crunch. Spinach or arugula gives a fresh taste and lots of nutrients. Experimenting with vegetables can make your salad unique every time. While the basic dressing is great, you can play around with flavors. Swap the lemon juice for balsamic vinegar for a sweet twist. Consider adding honey or maple syrup to balance the acidity. You can also add fresh herbs like basil or mint for a vibrant kick. A sprinkle of feta cheese in the dressing can add a creamy touch. If you can't find cannellini beans, don't worry! Great northern beans work well as a substitute. Chickpeas are another option and will give a different texture. You can also use black beans for a bold flavor. Each type of bean will change the taste, but all will be delicious. To keep your cannellini bean salad fresh, place it in an airtight container. This helps seal in the flavor and prevents drying out. If you have a large batch, you can separate it into smaller containers. Store the salad in the fridge for the best taste. Freezing this salad is a great way to save leftovers. To freeze, first, place the salad in a freezer-safe container. Leave some space at the top for the salad to expand as it freezes. You can also use freezer bags. Just remove as much air as possible before sealing. Note that some veggies may lose their crunch after freezing. Cannellini bean salad lasts about 3 to 5 days in the fridge. If you see any mold or off-smells, it's time to toss it. The colors may fade, and the salad may become watery. Trust your senses; if it doesn't look or smell right, it’s best to discard it. Cannellini bean salad lasts for about three days in the fridge. Store it in an airtight container. The flavors improve after a day. Just give it a gentle stir before serving. Yes, you can use dried cannellini beans. Soak them overnight in water. Cook them until soft before adding to your salad. This adds a fresh taste and texture. Cannellini beans are packed with nutrients. They are high in protein and fiber. This helps with digestion and keeps you full. They also contain vitamins and minerals like iron and magnesium. Eating these beans can help lower cholesterol and improve heart health. They are a smart choice for a balanced diet. For a delicious way to enjoy these benefits, try the full recipe! In this article, we explored how to make a delicious cannellini bean salad. We covered key ingredients, including both main and optional items. I provided easy steps for preparation, mixing, and dressing. Remember the tips to avoid common mistakes and enhance your dish. You can also try fun variations and learn the best storage tips. Cannellini beans offer health benefits, making this salad a healthy choice. With these insights, you're ready to create your own tasty salad. Enjoy your cooking journey!

Cannellini Bean Salad

Elevate your lunch with this refreshing Zesty Cannellini Bean Salad! Bursting with the vibrant flavors of cherry tomatoes, crisp cucumber, and crunchy red bell pepper, this easy salad is perfect for summer picnics or a quick weeknight dinner. Tossed in a zesty dressing, it's not just tasty but also nutritious. Ready in just 20 minutes, this dish serves four and pairs wonderfully with crusty bread. Click through to explore this delightful recipe and make your meal special!
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Ingredients
  

1 can (15 oz) cannellini beans, thoroughly rinsed and drained

1 cup cherry tomatoes, halved lengthwise

1 small cucumber, peeled and diced into small cubes

1/2 red onion, finely chopped for a mild sweetness

1 red bell pepper, diced for vibrant color and crunch

1/4 cup fresh parsley, roughly chopped for an aromatic lift

2 tablespoons extra virgin olive oil, for richness

1 tablespoon freshly squeezed lemon juice, to add brightness

1 teaspoon Dijon mustard, for a subtle kick

1/2 teaspoon garlic powder, to enhance flavor depth

Salt and freshly ground black pepper to taste

A pinch of red pepper flakes (optional, for added heat)

Instructions
 

In a large mixing bowl, combine the rinsed and drained cannellini beans with the halved cherry tomatoes, diced cucumber, finely chopped red onion, and diced red bell pepper. Gently fold together to mix the ingredients evenly.

    In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, garlic powder, salt, and black pepper. If you'd like a bit of heat, add the red pepper flakes as well. Whisk until the dressing is well-emulsified and creamy.

      Drizzle the prepared dressing over the bean mixture in the large bowl. Using a spatula or wooden spoon, gently toss everything together until all ingredients are coated evenly with the dressing.

        Fold in the chopped parsley, mixing gently to distribute the fresh herb without breaking down the beans. Taste the salad and adjust the seasoning with additional salt and pepper if needed.

          Allow the salad to sit for about 10 minutes at room temperature before serving. This resting period helps the flavors meld beautifully together.

            - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

              - Presentation Tips: Serve in a large, colorful bowl and garnish with a sprinkle of extra parsley and a few cherry tomato halves on top for a visual pop. Enjoy with crusty bread for a delightful meal!