(This recipe for Cannellini Bean Salad with Mint has been archived on the site, but I am leaving the printer-friendly recipe here so people who have enjoyed the recipe can still find it.)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


  1. 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 donโ€™t seem to be dry enough.)
  2. While beans drain, finely chop mint with chefโ€™s knife.
  3. In a plastic bowl big enough to hold beans, whisk together olive oil, lemon juice, salt and pepper.
  4. Stir in mint, then add beans and gently stir until beans are coated.
  5. Allow this to marinate at room temperature for several hours before serving.
  6. 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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