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White Bean Salad

White Bean Salad


  • 2 Cans of Cannellini Beans (drained)
  • 1 Cup of Salami (cubed- slices should be ¼ “ thick)
  • 1 Cup of Cheddar Cheese (cubed)
  • ½ of an English Cucumber (de-seeded and cubed)
  • 3 Roma Tomatoes (de-seeded and cubed)
  • ½ of a Red Onion (diced)
  • ½ of a Yellow Onion (diced)
  • 2 Celery Stocks (minced)
  • 2 Scallions/Green Onion (diced)
  • ¼ Cup of Cilantro (minced)
  • 2 Tablespoons of Parmigiano Reggiano Cheese (grated)
  • ¼ Cup of Olive Oil
  • Salt and Pepper to Taste


  1. In a colander, drain and rinse the beans in cold water.
  2. In a small bowl, add the olive oil, garlic, cheese, cilantro, and scallions.
  3. Mix it together and allow it to sit for 15 minutes.
  4. Add the rest of the ingredients together in a large mixing bowl, drizzle olive oil into the mixture.
  5. Add salt and pepper to taste.
  6. Cover and allow to rest in the fridge for 2 hours before serving.
  7. Serve over a bed of mixed greens.