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(This recipe for Cannellini Bean Salad with Mint has been archived on the site, but I am leaving the printer-friendly recipe here so people who have enjoyed the recipe can still find it.)
INGREDIENTS
- 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
INSTRUCTIONS
- 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..
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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.
I’m always looking for more ways to use cannellini beans and this sounds like an excellent one!
Another simple side that I like is mixing a can of drained and rinsed cannellini beans with some minced garlic, chopped fresh rosemary, olive oil, salt and pepper in a saucepan or small skillet. Just let them sit there and blend their flavors, stirring occasionally to help the process along. Then about five minutes before the rest of the meal is ready, turn on the heat to medium low to warm them through, stirring occasionally. No muss, no fuss and delicious!
Sounds delicious. And what a lovely side dish in the summer…especially because it doesn’t require cooking and would be perfect on a picnic!
Again fantastic Kalyn. Beans aren’t used so much in salads but I have no idea why not.
This salad looks wonderfully refreshing!
i planted mint three years ago and then had to relocated the plant, and shoots *still* come up int he area where it used to be. madness.
me+ cannellini beans = love
looks almost too easy and too yummy! I’ll have to try it
Mark Bittman has a very similar recipe using edamame instead of cannellini beans. He shaves some parmesan cheese on top, too, which really ties it together. I might try this variation, but I do love edamame.
Edamame Salad
Simple and delicious – will have to give it a try! I have a pot of mint and I can attest to just how simple mint is to grow. I’ve had a pot of it outside for 2 years and have never watered it 🙂 I originally started with spearmint and peppermint in the same plant pot but the spearmint took over and edged out the last of my peppermint.
This looks perfect! I love bean salads, and I am on a quest to use more mint!
So glad people are liking the idea of this. Without a doubt this is one of the best salads I’ve ever made with canned beans, and it’s my new favorite salad with mint. I don’t think I could give it much more of an endorsement.
YES! Thank you Kalyn. There is no way I am not using my RG beans for this. So looking forward to it!
I can see why it was a hit. My affinity to mint has been renewed this year.
That is a perfect salad.
I don’t suppose you rehydrate dried cannellinis for this?
This is so simple,healthy and wholesome…love it..will give this a try soon 🙂
Lately I’ve fallen in love with the slow cooker method of cooking beans: don’t presoak, just toss the beans into the cooker with water to cover by two inches, and cook for 18 hours on low. And I’ve got mint galore in my garden, so I will be trying this recipe very soon.
A nice suggestion for using the exuberant mint from my herb garden: thanks!
Even better than dried beans, I spotted some fresh cannellinis at the farmers’ market last week. Hopefully they will still be there so I can make something simple and delicious like this salad!
What a great, simple and tasty way to use cannellini beans! I have made similar dishes using basil and tomatoes with them, but never thought of trying mint. Looks delicious!
A simple, elegant salad. I love it!
Oh yum! That looks wonderful Kalyn – any salad with beans gets my vote anyway. And isn’t it amazing how the smallest bit of mint can just lift a dish?