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    Home » Salads

    Cannellini Bean Salad with White Balsamic Vinaigrette

    Jun 4, 2009 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 8 Comments

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    Cannellini Bean Salad with White Balsamic Vinaigrette - Andrea Meyers

    Bean salads are an essential part of any recipe file and are great for summer picnic salads since they are often dressed with dairy-free vinaigrettes. I like to mix up my own vinaigrettes, usually tasting and estimating until I get a flavor I like. In his new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman explains how to use ratios to create everyday dishes. The standard ratio for vinaigrettes is three parts oil to one part acid, though it can vary depending on whether you choose a citrus juice or vinegar. Citrus juices tend to be very acidic and need some extra oil to balance the flavor, but generally vinegars work well with this three to one ratio. For this vinaigrette, I used one part white balsamic vinegar to three parts extra virgin olive oil.

    Some of the herbs in our garden have gone to flower, looking rather scraggly and in need of pruning, and I used some of the trimmings in this salad. Parsley is a biennial, flowering in its second year, and the leaves often turn bitter after that, so it’s time for me to plant some more parsley.

    Grow Your Own logo This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. Zora of Gardenopolis is our host for this round, so be sure to visit her blog for more information about submitting your post. Summer is here and we’re back to doing Grow Your Own twice a month, so posts are due to Zora by June 15. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Cannellini Bean Salad with White Balsamic Vinaigrette - Andrea Meyers
    Print Pin

    Cannellini Bean Salad with White Balsamic Vinaigrette

    Prep Time10 mins
    Refrigeration Time2 hrs
    Total Time2 hrs 10 mins
    Course: Salad
    Cuisine: Mediterranean
    Diet: Gluten Free, Vegetarian
    Keyword: beans, cannellini beans, feta cheese, red onions
    Servings: 6
    Calories: 459kcal

    Equipment

    • small bowl or cruet
    • medium bowl

    Ingredients

    Vinaigrette

    • 2 tablespoons white balsamic vinegar (or white wine vinegar)
    • 6 ounces extra virgin olive oil
    • ⅛ teaspoon fresh ground black pepper
    • ⅛ teaspoon sea salt

    Salad

    • 30 ounces canned cannellini beans (drained and rinsed well)
    • ¼ cup chopped parsley
    • 1 teaspoon fresh oregano
    • 1 teaspoon fresh lemon thyme
    • 2 thin slices red onion (cut in half)
    • 2 ounces feta cheese (crumbled)
    US Customary - Metric

    Preparation

    • Whisk together the white balsamic vinegar, olive oil, black pepper, and sea salt.
    • Toss the beans and vinaigrette in the medium bowl, then add the parsley, oregano, lemon thyme, onion slices, and feta cheese. Serve immediately or chill an hour or two before serving.

    Variations

    • Use dry beans: Rinse 1 cup dry beans until clean. Cover with water and soak overnight. Drain, then add fresh water to cover. Cook over medium heat until the beans are tender, 1 to 2 hours. Drain and cool.
    • Add fresh halved cherry or grape tomatoes when in season.

    Nutrition

    Calories: 459kcal | Carbohydrates: 35g | Protein: 12g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 166mg | Potassium: 717mg | Fiber: 8g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 5mg
    Tried this recipe?Share in the comments!

    References

    The Big Book of Herbs, by Arthur O. Tucker and Thomas Debaggio

    Ratio: The Simple Codes Behind the Craft of Everyday Cooking, by Michael Ruhlman

    More Salad Recipes

    Asparagus Noodle Salad with Sesame Ginger Vinaigrette - Andrea Meyers
    Asparagus Noodle Salad with Sesame Ginger Vinaigrette (The Kids Cook Monday)
    Avocado Egg Salad - Andrea Meyers
    Avocado Egg Salad
    Grilled Eggplant Salad with Lentils and Tomatoes - Andrea Meyers
    Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday)

    More Bean Salad Recipes from Other Blogs

    • 101 Cookbooks – Curried Bean Salad
    • London Foodie in New York – Thai Green Bean Salad
    • Farmgirl Fare – Garbanzo Bean Salad
    « Whole Wheat Blueberry Buckle
    Strawberry Spinach Salad with Avocado and Champagne Vinaigrette »

    Reader Interactions

    Comments

    1. Kalyn says

      June 04, 2009 at 8:46 am

      Looks really good! I like all the herbs and the idea of using feta cheese in a salad like this.

      Kalyns last blog post..Recipe for Feta Cheese and Avocado Mini-Frittata for Two

      Reply
    2. Lydia (The Perfect Pantry) says

      June 04, 2009 at 4:59 pm

      Like the new banner and title of your blog. Well done!

      Lydia (The Perfect Pantry)s last blog post..White whole wheat flour (Recipe: carrot cake cupcakes with lemon frosting)

      Reply
    3. Christina@DeglazeMe says

      June 04, 2009 at 10:58 pm

      Question - in the ingredient list you say to use white balsamic or white wine vinegar, but in the preparations, you say champagne vinegar. Just curious about this?

      Cannelini beans are my favorite of beans, not to mention I think they are the prettiest. I love the combo of herbs in this dish, and especially the feta is great!

      Christina@DeglazeMes last blog post..Pizza!!

      Reply
      • Andrea says

        June 04, 2009 at 11:11 pm

        Thanks for catching that typo, I corrected the instructions.

        Reply
    4. Natashya says

      June 05, 2009 at 4:57 pm

      Looks great! I have this book on my wishlist, and try to cook beans at least once a week.

      Natashyas last blog post..Tyler's Chicken Parmesan

      Reply
    5. Lynda says

      June 07, 2009 at 6:09 pm

      This sounds delicious, healthy and satisfying. I like the new look of your blog!

      Reply
    6. MyKitchenInHalfCups says

      June 09, 2009 at 1:24 pm

      So this is how I will use the left over cannellini beans in my fridge tonight!

      Reply

    Trackbacks

    1. Grow Your Own #29 « gardenopolis says:
      June 17, 2009 at 6:47 pm

      [...] United States) of Andrea’s Recipes came up with her usual yumminess in her recipe for Cannellini Bean Salad with White Balsamic Vinaigrette. Artichoke Salad with [...]

      Reply

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