Cannellini Bean Salad

COOKING TIME: 30 minutes


  • 1 Head Romaine lettuce
  • 1 - 14 oz can Isola Cannellini (White) Beans
  • 8 oz Frozen Whole Green Beans
  • 1 Spanish Onion
  • 4 oz My Brother's Oil
  • 2 oz Isola Organic Balsamic Vinegar of Modena
  • 1 Bunch Fresh Basil; chopped
  • 1 Sprig Fresh Rosemary

Preparation Instructions

  1. Wash and drain Romaine lettuce. Pull leaves and line the bottom of a platter.
  2. Drain the cannellini beans in a strainer.
  3. Dice onion into 1/4 inch pieces.
  4. Blanch frozen whole green beans in salted water until tender.
  5. In a mixing bowl blend the cannellini beans, whole green beans, diced onion, basil leaves, rosemary, My Brother's Olive Oil and Isola Organic Balsamic Vinegar of Modena.
  6. Ladle the mixture over the Romaine lettuce and chill before serving.

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A cold salad great with any Italian entree!

Recipe courtesy of Romeo & Sons Pittsburgh, PA