Cannellini Bean Salad with Mint
(This recipe for Cannellini Bean Salad with Mint has been archived on the site, but I am leaving the printer-friendly recipe here so people who have enjoyed the recipe can still find it.)
- two 15 oz. cans Cannellini beans, rinsed and well drained (see notes)
- 1/4 cup olive oil
- 1/3 cup fresh-squeezed lemon juice
- 1/2 cup finely minced fresh mint leaves
- salt and fresh ground black pepper to taste
- Drain beans into colander and rinse well until no more foam appears, then let beans drain until they are fairly dry. (Sometimes I blot dry with paper towels if they don’t seem to be dry enough.)
- While beans drain, finely chop mint with chef’s knife.
- In a plastic bowl big enough to hold beans, whisk together olive oil, lemon juice, salt and pepper.
- Stir in mint, then add beans and gently stir until beans are coated.
- Allow this to marinate at room temperature for several hours before serving.
- The beans will keep in the fridge for several days, but let come to room temperature again and stir before serving leftovers..
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.
26 Comments on “Cannellini Bean Salad with Mint”
MMmmmm. Sounds like something to whip up tonight when I’m trying to use up all my garden herbs before tonight’s expected hard frost.
Yummie, I love all kind of beans. And this combo sound superdelicious.
This can only be grand! I have a craving for Cannellini Beans and mint does grow like a weed. It would take over the lawn if we didn’t pull it once a week. Wonderful use for mint.
How on earth do I get so far behind on replying to comments?
Must be the day job that causes it. I believe teachers are supposed to be actually teaching the kids instead of replying to blog comments during school hours, right. Anyway that’s my story and I’m sticking to it.
As far as the topic of “going overboard on the mint,” completely impossible in my opinion. The second time I made this I probably used a whole cup of chopped mint.
My parents were quite annoyed with me for giving them a pot of mint without the warning to keep it in the pot!
This salad looks great. I make a greek potato salad with mint and am told that I go way overboard on the mint. 🙂 I love it, what can I say?
Glorious! I can never have too many mint recipes. Especially a this time of year. That’s two lots of beans you have me soaking so far today.