This recipe is a new take on a bean salad I published a while back. Cannellini bean, parsley, tomato, red onion salad is perfect for a hot summer night or day. You can use this dish in so many ways, and this is why I absolutely love it. For starters you can serve it as an appetizer with tortilla chips; blue corn are my favorite, by the way. Or, use it as a relish to top grilled chicken, as an appetizer, 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 or so while my family always gave me “some” very constructive criticism. Other criticisms were, well… not so constructive, if you know what I mean. And 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 and 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
- 2 Tbsp olive oil
- 1 Tbsp white balsamic
- 1/2 tsp Kosher salt
- 1/4 tsp pepper
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- dash nutmeg
- 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.