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Cannellini Bean Salad

An Olive Oil and Vinegar Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

n/a minutes


2-4 people


  • 2 cups cooked cannellini beans (can be canned)
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh oregano
  • 1/2 tomato chopped
  • Picual EVOO, to taste
  • Pinot Noir Wine Vinegar, to taste
  • Salt to taste


  • Put all ingredients in a bowl, pour the Picual EVOO and Pinot Noir Wine Vinegar in the proportions you like, add salt and pepper to taste and chill for about 1 hour before serving.
  • Fig balsamic can be substituted for the Pinot Noir Wine Vinegar.
  • Can be served as is or on a bed of chopped lettuce.
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