How To Make Cannellini Bean Salad

Cannellini beans are large, white beans that are tender and creamy. Beans are a healthy and affordable way to add a little extra protein to a meal. You can purchase dried beans and prepare them over night or purchase canned beans that are ready to use. Either way, the beans are very affordable and packed full of health benefits. Cannellini beans hold their shape well, making them the perfect bean for a salad. Their great flavor doesn’t need much enhancement, but you can create a Tuscan inspired salad with roasted red peppers, red onion, basil, olive oil and red wine vinegar. The light flavors of this salad will complement almost any dish or make a great protein-packed snack for that afternoon slump. In this video, Chef Fernando provides an online cooking lesson for making a quick cannellini bean salad. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Cannellini Bean Salad Recipe:

Ingredients:
3 Tbsp Lemon juice
To taste Lemon Zest
1 tsp Dijon mustard
1/2 cup Extra virgin olive oil
2 cups Cooked Cannellini beans, drained
6 each Asparagus
6 each Radishes
1 each Fennel bulb, trimmed
To Taste Salt
To Taste Black Pepper

Directions:
1. To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.
2. To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and red pepper flakes.
3. Carefully slice the asparagus spears lengthwise to obtain very thin slices. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
4. Spoon the beans onto a serving platter or individual plates, and then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top.

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