Cannelinni Beans and Basil Salad

Tired of the same old boring bean soup?

Try putting those bountiful beans into a refreshing and delicious summer salad.

Like this one that’s loaded with fragrant herbs and veggies.

Cannelinni Beans and Basil Salad
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Food is Medicine
Serves: 4-5 servings
  • 1 cup dried Cannelinni Beans, soaked overnight
  • 4 cups water
  • 4 inches of kelp
  • 1 & ½ tsp. sea salt
  • 1 shallot, peeled and sliced thin
  • 1 bell pepper (red, yellow, orange or green), seeded and diced
  • 1 & ½ cups grape tomatoes, halved
  • 10-12 large basil leaves, sliced thin
  • 2 garlic cloves, peeled and minced
  • ¼ cup white wine vinegar
  • 1 tsp. prepared dijon mustard
  • ½ tsp. freshly ground black pepper
  • ⅓ cup extra virgin olive oil
  1. Soak beans overnight or 8-10 hours in water to cover (beans will expand and soak up water)
  2. Drain beans and discard excess soaking water
  3. Pour 4 cups fresh water into a pot with pre-soaked beans
  4. Bring to a boil and skim off and discard foam that rises to the top
  5. Add 3-4 inches of dried kelp, reduce heat to simmer, cover and cook one hour
  6. After one hour, add 1 tsp. sea salt and continue cooking 25-30 minutes or until beans are soft (but not mushy)
  7. Drain the beans and let them cool
  8. In a large mixing bowl combine shallot, pepper, grape tomatoes, basil and cooked beans
  9. In a small mixing bowl combine vinegar and remaining ½ tsp. salt, mustard, garlic and black pepper, plus olive oil
  10. Pour dressing onto bean salad and gently toss to coat evenly
  11. Garnish with some thinly sliced basil leaves