Cannellini Bean and Arugula Salad

Preparation info

  • Difficulty


  • Serves

    8 to 10

    as part of an antipasto offering

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Cannellini beans are a traditional variety used often in the cooking of Northern Italy. They have a wonderful, creamy texture and are nearly white in color. They are also available canned. Look for fresh cannellinis at farmer’s markets toward the end of summer. Once removed from their shells, fresh cannellini cook in just a few minutes.


  • 4 cupscooked cannellini beans, drained and rinsed if using canned
  • cupcoarsely chopped sun-dried tomatoes, dry- or oil-packed
  • 3 tablespoonsbalsamic vinegar, preferably white
  • ¼ cupextra virgin olive oil
  • 2 tablespoonschopped fresh mint leaves
  • ¼ cupchopped drained capers
  • ¾ cupchopped sweet red onions (soak in ice water for 30 minutes if strong)
  • ½ cupor so fresh lemon juice
  • Salt and freshly ground pepper
  • 3 cupslightly packed young tender arugula leaves


Gently combine the beans, tomatoes, vinegar, olive oil, mint, capers, and onions in a bowl along with ¼ cup of the lemon juice. (If the beans are cold from the fridge, you can warm them slightly before combining.) Set aside for at least 1 hour to let the flavors develop and then taste and season with additional lemon juice, salt, and pepper. Stir the arugula into the salad just before serving.