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Cannellini Bean Salad

A light and healthy Cannellini Bean Salad tossed in a lemon and olive oil dressing. This is a perfect side salad to any grilled meat or take it to a summer pot luck and watch it fly from the table!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 Serves 6-8
Calories 110kcal
Author foodnessgracious


  • 2 cans Cannellini beans 14oz each
  • 1 1/2 cups diced seeded tomatoes
  • 1 cup thinly sliced red onion
  • 1/2-1 tablespoon finely chopped red chili
  • 1 cup green diced pepper
  • 4 cloves garlic chopped
  • 2 radish sliced thinly
  • 1 cup fresh chopped cilantro
  • Sea salt and black pepper

For The Dressing

  • 3 tablespoons fresh lemon juice
  • 8 tablespoons extra virgin olive oil
  • Sea salt and cracked black pepper


  • Make the dressing by combining the lemon juice, olive oil, salt and pepper in a small container with a lid.
  • Shake vigorously until combined and set aside.
  • Drain the beans into a colander and rinse with cold water. Let sit for 5 minutes and then transfer to a bowl.
  • Add the diced tomatoes, onion, chili, green pepper, garlic, radish and cilantro to the beans.
  • Season well with salt and black pepper.
  • Give the salad a few turns with a wooden spoon.
  • Add some of the dressing and toss gently.
  • Taste and add more dressing if you think it needs it and adjust the seasoning.
  • Toss again and serve at once.


Dressing from Jamie Oliver.com


Calories: 110kcal