Layered Cannellini Bean Salad

Published on by carol lou

This is one of our favorite salads.  It is so easy to make and always delicious and leftovers are simply divine.  It makes a great lunch, appetizer, side dish or light dinner.  You can be creative with this and add other ingredients you might have on hand to enhance this layered salad.  It is really good with a loaf of hot crusty bread and a glass of wine.  Perfect for these wonderful spring days. 

 

Print

Layered Cannellini Bean Salad

Ingredients

  • 2 cans cannellini beans, rinsed and drained
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Italian parsley, minced
  • 1/2 cup sun dried tomatoes, in oil, drained and chopped
  • 1/2 cup marinated artichokes, chopped
  • 1/2 cup pitted black olives, chopped
  • 1/2 cup roasted red pepper, chopped
  • 1/4 goat cheese, crumbled

Instructions

  1. On a serving plate, layer the above ingredients starting with the beans and ending with the goat cheese.  Let stand for 1 hour prior to serving to blend the flavors.