• Servings 6-8
  • Prep 15 min
  • Cuisine
  • Skill Level

Cannelloni Bean Salad


  • 1 14oz can of Cannellini beans, rinsed and drained
  • 1 tomato
  • 3 anchovy fillets
  • 1 tbs red onion, finely chopped
  • 1 tbs fresh basil, finely chopped
  • 1 tbs extra virgin olive oil
  • 1 tsp balsamic vinegar
  • bread for serving
  • Rinse and drain the Cannellini beans.
  • Finely chop the tomato and slice the anchovies.
  • Mix the Cannellini beans, tomato and anchovies with the red onion, basil, olive oil and balsamic vinegar.
  • This mixture can be eaten as is or spread atop crusty French bread spread with oil, toasted and rubbed with garlic.

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