Description
A bright and tangy salad featuring creamy cannellini beans tossed with fresh lemon, herbs, and a silky olive oil dressing, perfect for quick lunches or potlucks.
Ingredients
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 small shallot, minced
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 1/3 cup chopped fresh parsley
Instructions
- Drain and rinse the cannellini beans, then pat them dry with paper towels.
- In a bowl, whisk together olive oil, lemon juice, lemon zest, shallot, garlic, Dijon mustard, salt, and pepper.
- Toss the dressing with the beans and parsley.
- Let the salad sit in the fridge for 30–60 minutes to let the flavors meld.
- Adjust seasoning before serving, adding more oil or acid if desired.
Notes
For a warm variant, sauté shallot and garlic in olive oil, then fold in warm beans and toss with lemon and herbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean