Cannellini Bean and Vegetable Salad

Beans are a superfood.  They are full of fiber and protein and many beans are a great source of antioxidants.  For all of these reasons I really love beans.  They are perfect for salads, soups, stews and sauces. Black beans, kidney beans, pinto beans – there are so many varieties that I am sure most people can find some type that they like.   They are wonderful for vegetarian dishes.  I have a few recipes that I plan to share where beans are a main component of the dish.

I love the convenience of canned beans.  They are a huge time saver.  If you are making beans from scratch you first need to soak them for hours, then they need to be cooked for hours.  Even then you cannot be sure that they will have the right texture when you are done.  Canned beans have the perfect texture and only require opening up a can.  I do think it is a good idea to thoroughly rinse off the canning juices before using them.  I also try to buy low sodium canned beans when possible.

You eat with your eyes first and this salad is so colorful it looks great even before you take a bite.  It is also delicious and healthy!  It is a fantastic side dish, or can be served on a bed of greens as a simple lunch.  It is easy to make and very quick to prepare.

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Yield: 4 – 6 servings

1 (15 ounce) can of cannellini beans, rinsed and drained

1 stalk of celery (close to the heart), diced

1 small zucchini, diced

½ small red onion, diced

2 large roasted red peppers, drained and cut into thin strips

2 tablespoons chopped parsley

2 tablespoons red wine vinegar

3 tablespoons olive oil

½ teaspoon kosher salt and freshly cracked pepper

When chopping the vegetables make sure they are in a small dice and similar in size.  In a large bowl combine the beans, all the vegetables and parsley.

To make the dressing pour the vinegar, salt and pepper in a bowl.  Add olive oil and whisk until well incorporated. Pour the dressing over the beans and vegetables and stir to combine.

Reserve some roasted red pepper strips to garnish.  I place them in a small pile in the middle of the bowl.