Herby Cannellini Bean Salad

Name: Herby Cannellini Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 2

10 MINPrep Time

2Servings

by Giadzy

Member Exclusive

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

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!

Herby Cannellini Bean Salad

Rated 5.0 stars by 1 users

Servings

1 Serving

Prep Time

10 minutes

Ingredients

For The Beans:

1 ½ cups cooked cannellini beans*, or 1 (15.5ounce) can

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/4 cup roughly chopped basil
1/4 cup roughly chopped Italian parsley
1 tablespoon fresh thyme leaves
3 tablespoons extra virgin olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 teaspoon lemon zest
1/3 cup sundried tomatoes in oil, drained and chopped

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
For The Salad:
1 bunch Tuscan kale, finely sliced
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/2 cup quartered and marinated artichoke hearts, about 8 quarters

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 cup crumbled feta cheese

Instructions

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

Let’s Cook

Unlock this recipe and more than 1,500 others when you join The Membership

Join Now

1 comment

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?