Cannellini beans have come to the rescue a couple of times this week – once when I needed something to take across the street to dinner that would show off one of the tomatoes we grew in our backyard and then when we had a mom and kid playdate and I wanted a quick addition to a snack-y type table, along with hummus, veggies, crackers, grapes, sun-dried tomatoes and cheese.
These little white beans are tasty right out of the can, so you are only seconds from a hearty snack when you have it in your pantry. I think I’ll be using this recipe a lot this winter to add dash and protein satisfaction to otherwise ordinary salads.
Quick Cannellini Bean Salad (great with tomatoes!)
1 15oz can cannellini (white) beans, rinsed and drained
1/4 onion, peeled and minced (red onion preferred, but use what you’ve got)
1 tsp extra virgin olive oil
¼ -1/2 tsp red or white wine vinegar
¼ – ½ tsp balsamic vinegar
½ tsp oregano/Italian herbs/your favorite dried herb. Double the quantity for fresh chopped herbs.
Freshly cracked black pepper
(optional, small chunks of tomato, seeded)
Place beans and minced onion in a bowl. In a separate bowl or cup, whisk together oil and vinegars (you can adjust vinegars to your personal taste). Pour over beans, add remaining ingredients. mix thoroughly and serve.