Warm Balsamic Bean Salad

Warm Balsamic Bean Salad

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

  • 6Servings


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


In large pot, combine beans and cold water to cover by 2 inches. Cover and let stand for at least 6 hours or overnight.

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.

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
  • Carbohydrate Content: 35 g
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 12 g
  • Sodium Content: 175 mg