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Photo Credit: Elizabeth Newman

Herby Cannellini Bean Salad

10 MINPrep Time
2Servings
by Giadzy
Photo Credit: Elizabeth Newman
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Transform beans into something truly delicious with this salad! Marinate the beans overnight with lemon zest, olive oil, sun-dried tomatoes and all of your favorite herbs. It's a flavor-packed protein topper for a lunch salad, and the best part? It can all be made ahead of time.

Use your favorite pantry staples, switch up the greens if you like, and use whatever cheese you have on hand. This is a great pantry salad where you can utilize what you already have in your kitchen!

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Herby Cannellini Bean Salad

Rated 5.0 stars by 1 users

Servings

1 Serving

Prep Time

10 minutes

Calories

1033

Author:

Giadzy

Image of Herby Cannellini Bean Salad

Ingredients

Instructions

  1. *Refer to this recipe for instructions to cook the beans.

  2. In a medium bowl combine the cannellini beans, basil, parsley, thyme, olive oil, salt, pepper flakes, lemon zest and sundried tomatoes. Toss well to evenly combine. Cover and refrigerate at least 4 hours or overnight.
  3. Let the beans come to room temperature before serving. Place the kale in a large bowl and season with the salt. Massage the salt into the kale until the kale is tender and deep green in color, about 1 minute. Add the lemon juice and olive oil and toss to coat.  Divide the kale into 2 bowls or containers. Freshly toss the bean salad and top each bowl with 1/2 of the beans, a few artichoke hearts and the feta cheese.

Nutrition

Nutrition

Nutrition Serving Size
1 Serving
per serving
Calories
1033
Amount/Serving % Daily Value
Fat
50.8 grams
Trans Fat
0.8 grams
Cholesterol
33.4 milligrams
Sodium
912.5 milligrams
Carbs
109.7 grams
Fiber
29.4 grams
Sugar
11.1 grams
Protein
47 grams

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1 comment

  • Author's avatar image
    Barbara - Apr 07
    ★★★★★
    ★★★★★

    The Herby Cannellini Bean salad looks great! The recipe is for 2 but the nutritional info ( which I really appreciate!) indicates 6 portions. I am confused. What is accurate for the recipe for 2 servings?

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