Cannellini Bean Salad with Lemon and Cumin

Yield: 4 servings

This recipe is adapted from, one of my favorite recipe web sites. The cayenne makes for a nice kick, so don’t skip it. If you use canned beans for this, you will need 2 cans. Rinse and drain the beans first.


  • 4 cups cooked Cannellini beans
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh flat leaf parsley
  • 6 tablespoons olive oil
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper


  1. In a medium bowl, combine beans, onions and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, cumin, and cayenne.
  3. Pour dressing over beans and toss gently to combine. Season to taste with salt and pepper.  
Comments are closed.

Design by Likoma with WOO on WP