Cannelinni Beans and Basil Salad
Recipe type: Vegetarian
Cuisine: Food is Medicine
Prep time: 
Cook time: 
Total time: 
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
Recipe by Andrea Beaman at