Cannellini bean salad

Cannellini bean salad.
Serves: 6
Course: Salads
Cooking Time: 0 hr 10 mins


  • 500g cannellini beans, cooked (200g dried)
  • 2tbsp olive oil
  • 60ml white wine vinegar
  • Sea salt and black pepper
  • 2tbsp mint leaves
  • 200g beetroot, cooked and cubed
  • 1 handful of pumpkin seeds, toasted
  • 50g feta cheese

1 Soak the dried beans overnight if using instead of a tin, and then drain and place in a pot of cold water. Bring to the boil and simmer for an hour before draining.

2 Meanwhile, whisk the olive oil in a large bowl with the vinegar, salt and pepper. Add the warm beans or the drained tinned beans. Mix gently.

3 Add the beetroot and mint leaves and stir to combine. Before serving, place the salad in a bowl or platter and scatter the crumbled feta and pumpkin seeds on top.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer