Cannellini bean salad, a fresh and complete dish. The recipe is very simple, no cooking required, and the ingredients are very easy to find. The only peculiarity is in the cutting of the zucchini, which is spiralized like spaghetti in this case. In this recipe, I chose to add oil-packed tuna: if you are vegan or vegetarian, you can replace it with tofu or simply omit it.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 622.21 (Kcal)
- Carbohydrates 79.06 (g) of which sugars 6.81 (g)
- Proteins 51.91 (g)
- Fat 12.20 (g) of which saturated 2.13 (g)of which unsaturated 5.01 (g)
- Fibers 19.55 (g)
- Sodium 918.65 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 jar white beans (cannellini)
- 5.3 oz oil-packed tuna
- 1 zucchini
- 1.8 oz cherry tomatoes
- 1 Tropea red onion
- salt
- black pepper
- extra virgin olive oil
- chives
Tools
- Bowls
- Cutting Board
- Spiralizer
Cannellini Bean Salad Recipe
Disclaimer: the “Tools” section contains affiliate links
Start preparing the cannellini bean salad with the vegetables: after washing and drying them, spiralize the zucchini (or julienne with a knife or mandoline); thinly slice the Tropea red onion and quarter the cherry tomatoes.
Transfer everything to a bowl and add the drained cannellini beans.
Season with salt and black pepper and add a drizzle of oil. Mix well and also add the drained canned tuna to the bowl.
Finish the preparation with chopped chives: I also used the flowers, which are edible and delicious (discard the stem as it’s too tough).
Serve the cannellini bean salad immediately.
You can find this and other recipes in the collection Recipes for Easter Monday Picnic.
Cannellini Bean Salad
This recipe is perfect for meal prep or batch cooking: you can store it in airtight containers in the refrigerator for three to five days.
Try also CHICKPEA HUMMUS, HOW TO MAKE IT AT HOME
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Bon appétit!
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