I was a very picky eater as a child, which I think I’ve mentioned on here a few times. Long story short, I newly like beans, but am still coming around to all of their different varieties. Right now, I’m into the buttery variety (i.e. butter beans, cannellini, etc).
These deliciously simple marinated beans are SO incredibly flavorful with a variety of fresh herbs, shallot, garlic, red wine vinegar and olive oil. It’s as simple as that.
I prefer to serve this on top of toasted bread, but feel free to eat it straight with a fork. I did that too.
📖 Recipe
Delicious Marinated Beans
Incredibly bright and flavorful marinated cannellini beans.
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Servings: 4 Servings
Ingredients
- 1 shallot diced
- 3 tablespoon red wine vinegar
- 2 cans cannellini beans
- 1 clove garlic minced
- 1 teaspoon lemon juice
- ½ cup fresh parsley dill & cilantro (combined)
- ⅓ cup olive oil
- 1 teaspoon salt
Instructions
- In a medium bowl, combine shallot and red wine vinegar. Let sit for about 10 minutes.
- In the meantime, finely chop the fresh herbs (parsley, dill and cilantro).
- In bowl with shallot and red wine vinegar, add beans, herbs, garlic, lemon juice, olive oil and salt.
- Allow to sit in the refrigerator for about 30 minutes before serving — my preference is to be served on top of toasted bread!
Video
Nutrition Estimate
Calories: 170kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 588mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg
Michele Robichaud says
This looks great and I cannot wait to try it, Suggestions for replacing red wine vinegar?
Haley says
Thanks!! White wine vinegar, sherry vinegar, apple cider vinegar, or a bit more lemon juice should all do the trick.
Lucy Nunn says
This looks really fresh and delicious! Do you butter your toast?
Haley says
Thank you! No I don't butter the toast for this - some of the marinade liquid seeps into it and it's delicious!
Katelyn Kearns says
I'm thinking about using this as a base to add pasta to make a pasta salad for weekday lunch! Do you have any recs?? I'm so excited to try!
Haley says
That would be delicious! Cheese tortellini would probably be my recommendation, but any short pasta (like bowties, rotini) would be great!
Janna says
Ooh! I have some leftover macaroni noodles - I’m totally going to make this into pasta salad, too! Thanks for the idea!
David says
Such a yummy recipe, one of my lunchtime favorites
Haley says
Love to hear it!
Kristin says
The best snack, I even eat the bean salad without the bread because it’s THAT good.
Haley says
It's a favorite of mine too! I'm so glad you love it 🙂
Kelsey says
Does this save well?
Haley says
Yes! In the fridge for about 1 week, and the flavors meld even more the longer it's saved. The olive oil may solidify a little bit, so just leave it out for about 15-20 minutes before you plan on eating it.
Chris says
Do you rinse and drain the canned beans, thanks.?
Haley says
Yes!
Hannah says
Wish I could add a photo, so beautiful! Our family has enjoyed snacking in this the past two days! New weeknight staple for sure
Haley says
Yay! So glad you and your fam love it. Thank you 🙂
Charlotte Burton-Bell says
Looks interesting - but why is the cooking time 4 hours 28 minutes? Would that be if the beans were prepared from scratch (dried beans) and cooked, rather than using tinned/canned beans? Or is it just an error - the times for preparation and a cooking time of just 28 minutes is closer to a total time of 40 minutes.
Haley says
Hi Charlotte - apologies there was an error with the recipe card - it is updated now! No cooking time, just prep and marinating time.
Frances says
Is it half cup of each herb or combined to make half cup? I can't wait to try this!
Haley says
1/2 cup herbs total!