Mediterranean cannellini bean salad
Prep time
Total time
Cuisine: Mediterranean Diet
Serves: 2 people
  • 250g (1⅓ cup) organic cannellini beans, cooked
  • 2 Tomatoes, thinly diced
  • 1 Scallion, thinly sliced
  • 1 Yellow bell pepper, thinly diced
  • 1 Radish, thinly sliced
  • 4 Tablespoons fresh green peas
  • Alfalfa sprouts
  • 3 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 Lemon, cut in wedges
  • 1 Teaspoon sea salt (or salt to taste)
  • Freshly grounded black pepper
  1. If you are using dried beans, to cook them: soak the dried beans in cold water for 12 hours (ideally leave them soaked overnight). Rinse them well and drain. Put them in a cooking pot and cover with water and cook over low to medium heat for 40 minutes or until tender. Remove them from the heat, drain and leave them to cool. If you are using a jar of organic cannellini beans in unsalted water just make sure you rinse them well and drain.
  2. Have all the vegetables and the sprouts well washed and prepared as indicated in the ingredients description.
  3. In a large bowl add the diced tomatoes, the sliced scallion, the diced bell pepper, the radish, the green peas, the 3 tablespoons EVOO and salt and pepper to taste and mix it all well. Add then the cooked cannellini beans and carefully mix them with the rest of ingredients without smashing them.
  4. Serve warm or cold with lemon wedges and some alfalfa sprouts.
Recipe by Tasty Mediterraneo at