Cannellini bean, parsley, tomato, red onion salad is perfect for a hot summer night or day. Serve it as an appetizer with tortilla chips. Use it as a relish to top grilled chicken or just simply stirred in with your favorite greens. It is so versatile!
Take this cannellini bean, parsley, tomato, red onion salad anywhere you want, it’s so portable. Take it to the office, or on the go. Well, maybe you don’t want to think about the office.
I worked on developing this recipe for a week.
Finally, here is the version of cannellini bean, parsley, tomato, red onion salad that my family thinks is both tasty AND pretty. Yes, pretty food is a must in my house. A recurring opinion was: “It needs to be more colorful”, and I agreed.
Cannellini beans are sometimes called white kidney beans because of their color and shape.
They’re typical in Italian Tuscan cuisine. Beans were a staple of the Roman and Greek diets, and many recipes today date from that era. During the Renaissance, the nobility shunned beans due to their association with peasant cooking. Unfortunately, beans have always had a bad rep in that respect. However, because of their important nutritional value they were again reintroduced into the local cuisine. Cannellini beans are high in fiber, protein and minerals.
This is the perfect recipe to make for a party when you are in a hurry, but still want to take something healthy and presentable. As far as picnic food is concerned, this recipe requires no refrigeration. Not that it will sit for a long time at the picnic table, trust me, I think your guests will gobble it up!
Cannellini Bean, Parsley, Tomato, Red Onion Salad
- To make the dressing: In a bowl whisk olive oil, and white balsamic. Add salt, pepper, lemon juice, mustard, and nutmeg. Whisk again to combine.
- Set dressing aside until ready to use.
- In a large bowl toss together, beans, red onion, tomato, tarragon, and parsley.
- Drizzle dressing over bean mixture, and mix thoroughly.