Warm Balsamic Bean Salad Recipe | Vegetarian Times Skip to main content

Warm Balsamic Bean Salad

To save time, you can substitute canned cannellini beans–two 19-ounce cans, rinsed and drained.

Ingredients: 

Ingredients: 

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½ cup chopped fresh parsley
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2 cups dried cannellini beans or other white beans
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5 cups vegetable broth
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1 cup dry white wine
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1 medium onion, diced
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¼ cup balsamic vinegar
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4 medium cloves garlic, minced
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2 Tbs. fresh lemon juice
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1 Tbs. sugar
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1 cup diced red bell pepper
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1 cup freshly cooked or frozen corn, thawed
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1 medium stalk celery, diced (½ cup)

Instructions: 

  1. In large pot, combine beans and cold water to cover by 2 inches. Cover and let stand for at least 6 hours or overnight.
  2. Drain beans and return to pot. Add broth, wine and onion and bring to a boil. Reduce heat to low and simmer until beans are tender, about 2 hours.
  3. Drain beans and place in large bowl. Stir in remaining ingredients. Season with salt and pepper to taste and serve warm.

Nutrition Information: 

Calories: 
269
Protein: 
12 g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
35 g
Cholesterol: 
mg
Sodium: 
175 mg
Fiber: 
1 g
Sugar: 
g
Yield: 
6 servings

Comments on this Recipe

Made this last night for dinner, and it was HORRIBLE!!! I'm not sure if the chefs at Vegetarian Times tested this one before they put it up. The flavors were way off and it was way too sweet! No flavors at all. No spices, nothing. I had to end up adding a variety of spices just to serve this.

I thought this was so easy and delicious! You have to love garlic and balsamic vinegar- these tastes really came though. I skipped the sugar- no need for it.