Servings: four.

This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.

Ingredients

1/2 cup small-diced red onion
3 Tbs. sherry vinegar
1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
1/2 cup small-diced red bell pepper
2 Tbs. nonpareil (small) capers
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Calories (kcal) : 160
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 0
Sodium (mg): 530
Carbohydrates (g): 21
Fiber (g): 7
Protein (g): 7

Preparation

In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.

(10 ratings) Read Reviews

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Cannellini Beans
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Reviews (10 reviews)

Mall0mar | 07/25/2020
First time through, measure everything, and pandemic pantry aside, stick to the recipe. That said, I’ve learned to check the reviews before I start. I used rice wine vinegar and added maybe 1/4 cup or so of chick peas leftover from another salad. We have mint growing, so I was generous and really measured it out after chopping. I used black olives instead of capers.(Neither one of us likes capers!) I think this is a great pantry salad. We’re having it with rack of lamb.
1newskibum | 08/22/2015
This is simply divine! Whips together in a jiffy. Healthy!
ndchef | 07/05/2014
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.
Snowbirder | 06/24/2012
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.

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Name: White Bean Salad with Mint and Red Onion
Yield: four. servings
Ingredients: 1/2 cup small-diced red onion; 3 Tbs. sherry vinegar; 1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini); 1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves; 1/2 cup small-diced red bell pepper; 2 Tbs. nonpareil (small) capers; 2 Tbs. extra-virgin olive oil; Kosher salt and freshly ground black pepper