This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is simply divine! Whips together in a jiffy. Healthy!
I used dried, soaked beans, so I pretty much doubled this recipe. Roasted two red peppers, which was great. Glad to know to cut down the vinegar. I think I chopped the mint too fine (used mini-processor), so will hand chop it next time. It was good with leg of lamb.
I used two 15 oz. cans of cannellini beans, with other ingredient quantities as specified in recipe. It was the perfect balance. This will be a salad I will make over and over again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.