Cannellini Beans in Mint Marinade

Cannellini Beans in Mint Marinade is a wow salad made with fresh mint if you’re lucky enough to have it in your garden! Check out Salad Recipes for more ideas for summer salads!

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This recipe for 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, 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 now my new favorite mint salad!

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I was astonished when Merritt told me she made this salad with canned Cannellini beans. Of course, if you have access to 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.

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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
Lime Quinoa Salad with Mint from Gluten-Free Goddess

Cannellini Beans in Mint Marinade

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


  • 2 cans cannellini beans, rinsed and well drained (or use 3 1/2 cups freshly cooked beans.)
  • 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.


This recipe slightly adapted by Merritt from The Vegan Gourmet.

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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:
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.

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