Cannellini Bean Salad with Green Beans

Cannellini Bean Salad with Green Beans

Creamy cannellini beans and tender green beans are tossed in a zippy lemon dressing with plenty of fresh herbs in this fresh summer side salad that's perfect for potlucks and bbqs.

Course Salad

Cuisine Mediterranean

Keyword cannellini bean salad, green bean salad

Prep Time 20

Cook Time 3

Rest Time 30

Total Time 53

Servings

Calories 240kcal

Ingredients

Lemon Dressing

½ red onion , thinly sliced
⅓ cup fresh lemon juice , about 2 lemons
½ teaspoon kosher salt
½ cup extra-virgin olive oil
1 teaspoon paprika
½ teaspoon freshly ground black pepper

Salad

7 ounces fresh green beans , trimmed and halved
2 14- ounce cans cannellini beans , drained and rinsed
1 cup halved cherry tomatoes
2 celery stalks , thinly sliced
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint

Instructions

Soften the red onion and build the dressing. In a large bowl, combine the ½ red onion with ⅓ cup fresh lemon juice and ½ teaspoon kosher salt. Let sit for 10 minutes — this takes the sharp bite off the raw onion while it lightly pickles. Whisk in ½ cup extra-virgin olive oil,1 teaspoon paprika, and ½ teaspoon freshly ground black pepper until the dressing is emulsified and smooth.
Blanch the green beans. Bring a pot of well-salted water to a boil. Add 7 ounces fresh green beans and cook for 2 to 3 minutes, until bright green and just tender but still with a little snap. Drain immediately and rinse under cold water to stop the cooking. Pat dry and set aside.
Assemble the salad. Add the 2 14- ounce cans cannellini beans to the dressing and toss to coat. Fold in the blanched green beans, 1 cup halved cherry tomatoes 2 celery stalks, ½ cup chopped fresh flat-leaf parsley, and ¼ cup chopped fresh mint. Toss gently until everything is evenly combined.
Let it rest. Cover and set aside for at least 30 minutes to allow the flavors to come together. If making ahead, refrigerate for up to 24 hours.
Taste, adjust, and serve. Before serving, taste and adjust salt, pepper, and lemon juice as needed. Serve at room temperature for the best flavor. If the salad has been refrigerated, pull it out 20 to 30 minutes before serving to take the chill off.

Notes

The salad will keep up to 2 days in the fridge, but it's best within a few hours of assembling because the herbs oxidize over time.

Nutrition