Kalyn's Kitchen

Cannellini Beans in Mint Marinade

Cannellini Beans in Mint Marinade is a wow salad to make with fresh mint if you’re lucky enough to have some in your garden! 

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Cannellini Beans in Mint Marinade photo of finished salad in bowl

Cannellini Beans in Mint Marinade is a dish that immediately perked up my taste buds, and after I took one bite of this salad when Merritt brought it to my neighborhood block party, I quickly asked her for the recipe. It’s such a simple idea, cannellini beans marinated in a mixture of olive oil, lemon juice, and finely chopped mint, but this may be my favorite mint recipe ever. Merritt said she found the recipe in a cookbook called The Vegan Gourmet (affiliate link), and changed it just slightly over the years she’s been making it.

If you haven’t tried growing your own herbs, mint is ridiculously easy to grow, and can tolerate most any type of abuse. However, be sure to plant it in a contained area or a pot, because it will overtake any other plants that are in the area. I use one of those plastic barriers you pound down into the ground to keep my mint in check, and sometimes I still have to get firm with it! For years I’ve loved mint as an addition to Tabbouli, but this is another favorite mint salad!

Cannellini Beans in Mint Marinade process shots collage

How to Make Cannellini Beans in Mint Marinade:

(Scroll down for complete recipe with nutritional information.)

  1. Merritt told me she made this salad with canned Cannellini beans, but of course if you have dried beans and time to soak and cook them it would be even better. If you use canned beans, rinse well until no more foam appears, then let drain well.
  2. Very finely chopped mint is essential to the success of the dish. Chopping releases the oil in the mint leaves, which flavors the marinade.
  3. Mix the finely chopped mint with the olive oil, lemon juice, salt, and pepper and then mix in beans.
  4. Merritt says letting the salad marinate at room temperature for several hours is very important.

Cannellini Beans in Mint Marinade shot of salad in bowl

More Salad Recipes with Mint:

Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme from Kalyn’s Kitchen
Charred Aubergine, Tomato, and Mint Salad from The Frugal Cook
Middle Eastern Tomato Salad from Kalyn’s Kitchen
Salad with Lime-Mint Dressing from Pinch My Salt
Cucumber and Avocado Salad with Lime, Mint, and Feta from Kalyn’s Kitchen

Cannellini Beans in Mint Marinade photo of finished salad in bowl

Cannellini Beans in Mint Marinade

Yield 6 servings
Prep Time 15 minutes
Total Time 15 minutes

Cannellini Beans in Mint Marinade is a simple salad made with fresh mint from the garden.


  • 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 don’t seem to be dry enough.)
  2. While beans drain, finely chop mint with chef’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.
  7. I’ve been eating leftovers for lunch at school this week and can testify that they’re great.


If you prefer to cook your own beans use 3 1/2 cups freshly cooked beans. I'd use my fresh-frozen lemon juice for this recipe.

This recipe slightly adapted by Merritt from The Vegan Gourmet.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 282Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 107mgCarbohydrates: 37gFiber: 9gSugar: 1gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cannellini Beans in Mint Marinade with low-glycemic beans would be great for any phase of the South Beach Diet but be sure to limit serving size for Phase One. This is too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Check out Salad Recipes for more ideas for summer salads! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Cannellini Beans in Mint Marinade

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    26 Comments on “Cannellini Beans in Mint Marinade”

  1. 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.

  2. Yummie, I love all kind of beans. And this combo sound superdelicious.

  3. 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.

  4. 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.

  5. 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?

  6. 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.