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Warm Cannellini Bean Salad

Scott Phillips

Servings: four to six as a side dish.



  • 1/4 cup extra-virgin olive oil; more for drizzling   
  • 1 medium yellow onion, finely diced
  • Kosher salt
  • 1/2 red bell pepper, finely diced
  • 2 cans (15-oz. each) Italian cannellini beans, rinsed well and drained
  • 1 tsp. minced fresh garlic
  • 1-1/2 Tbs. balsamic vinegar
  • 1 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley or basil

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 200
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 240
  • Carbohydrates (g): 23
  • Fiber (g): 6
  • Protein (g): 6


  • Heat 2 Tbs. of the olive oil in a medium sauté pan over medium-high heat. Add the onion, season with salt, and cook, stirring frequently, until it begins to soften, about 3 min. Add the red pepper and cook until it softens slightly, about 3 min. Add the beans and toss to coat with the vegetables. Remove from the heat.
  • In a medium bowl, combine the garlic, vinegar, and thyme; whisk in the remaining 2 Tbs. olive oil. Add this to the bean mixture. Season with salt and pepper and sprinkle with the parsley or basil. Toss well and serve with a drizzle of the olive oil.


To rinse the beans, pour them into a colander and rinse with cold water until the foam dissipates.


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Reviews (1 review)

  • billk1120 | 02/28/2009

    Altered the recipe a little to my taste but it is delicious. I never thought I would crave beans..

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