White Bean Salad

White Bean Salad


Makes 4

  • 2  large cans Cannelli (White Kidney) beans
  • 2  heads fresh Romaine lettuce
  • 1  large ripe tomato
  • 4  Tbsp  olive oil
  • 4  Tbsp  balsamic vinegar
  • dash  garlic powder
  • dash  black pepper
  • grated parmesan cheese


Drain 2 large cans (approx. 16 ox each) of Cannelli beans. Rinse in water to remove excess salt and refresh flavor. Place in an airtight bowl with olive oil and balsamic vinegar. Season with a dash of garlic powder, and black pepper. Set aside a ripe tomato. Cover the bowl and refrigerate for half an hour. Wash romaine lettuce, drain and pat dry. Rip lettuce by hand into manageable pieces. Place lettuce in 4 individual bowls. Stir and spoon the beans on top of each bowl. Garnish with quarter slices of tomato, and add a sprinkle of grated parmesan cheese before serving. Serve with garlic bread or garlic toast.

Barbara "Bobbie" McClure, Albuquerque, NM

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