Cannellini Bean Salad

Cannellini Bean and Tomato Salad

A hearty vegetarian mix of flavors and colors making the perfect salad combination to eat any time!


  • 1 pc Large sweet red pepper
  • 24 oz (2 Cans) Luigi Vitelli Cannellini Beans, rinsed and drained
  • 1 pc Medium red onion
  • 1/4 cup Minced, fresh basil
  • 3 tbsp Vinegar
  • 2 tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  1. Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat. Yield: 5 servings.