Insalata di Cannellini | Cannellini Bean Salad

I always see this traditional bean salad on antipasto tables all over Italy. Have fun experimenting with different types of beans. I cheat and use organic canned beans, which is still every bit as good! I enjoy a glass of Poggio Grande Tagete with this refreshing salad. I sometimes toss some Italian canned tuna in to make it more filling.

Receipt Date: August 12, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 Cans of Cannellini Beans, drained and rinsed

1 Small Red Onion, thinly sliced

2 Dried Bay Leaves

1 Clove of Garlic, thinly sliced

1 Celery Rib, chopped

6 tablespoons EVOO

1/4 cup Red Wine Vinegar

Generous Handful of Parsley, chopped

Salt & Pepper to taste


In a large bowl combine all of the ingredients and toss. Refrigerate up to 2 days.

Amy’s Favorite Pairing

Poggio Grande-TAGETE I.G.T

$39.00 750 ml

Additional Pairings

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