Cannellini Bean Salad with Mint
Cannellini Bean Salad with Mint is a wow salad to make with fresh mint if you’re lucky enough to have some in your garden!
Click here to PIN the Cannellini Bean Salad!
This Cannellini Bean Salad with Mint is a dish that immediately perked up my taste buds, and after I took one bite of this salad when a woman named Merritt brought it to my neighborhood block party, I quickly asked her for the recipe. It’s such a simple Cannellini Bean Salad where the beans are 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. For years I’ve loved mint as an addition to Tabbouleh, but this is another favorite mint salad!
What ingredients do you need for this recipe?
- canned Cannellini beans, or see notes for using fresh-cooked beans
- olive oil
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- finely minced fresh mint leaves
- salt and fresh ground black pepper to taste
Want to cook your own Cannellini Beans?
Here are tips for How to Cook Dried Beans in the Slow Cooker or Instant Pot, and I think cooking batches of dried beans and freezing them is a great way to kick the canned bean habit. If you prefer to cook your own beans, you’ll need 3 1/2 cups cooked beans for this recipe.
Are you growing fresh mint?
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. Check out my post on Cooking with Fresh Mint for lots more information and recipes using mint!
How to make this Cannellini Bean Salad with Mint:
(Scroll down for complete recipe with nutritional information.)
- Merritt made the 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.
- Very finely chopped mint is essential to the success of the dish. Chopping releases the oil in the mint leaves, which flavors the marinade.
- Mix the finely chopped mint with the olive oil, lemon juice, salt, and pepper and then mix in beans.
- Merritt says letting the salad marinate at room temperature for several hours is very important.
More Salads with Cannellini Beans:
Cannellini Bean and Tuna Salad with Peperoncini ~ Kalyn’s Kitchen
Mediterranean Shrimp Salad with Cannellini Beans ~ Foodie Crush
Tuna and White Bean Salad ~ Kalyn’s Kitchen
Cannellini Bean Salad with Mint
Cannellini Bean Salad with Mint is a simple salad made with canned Cannellini Beans and 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
- 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.
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad that’s made with low-glycemic beans would be great for any phase of the original 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.
Historical Notes for this Recipe:
This recipe was first posted in 2008, and I’ve made it quite a few times since then. The recipe was updated with more information in 2021.
26 Comments on “Cannellini Bean Salad with Mint”
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.
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?