Marinated Cannellini Bean Salad

Marinades add flavor and also buy you time. While the beans soak in the delicious dressing, you can grab a glass of wine.
By Rachael Ray Every Day ,

Photography by Christopher Testani

Recipe by Ananda Eidelstein

Start to Finish: 20 minutes

Servings: 8


  • 1 tbsp. sherry vinegar  

  • 1 tsp. Dijon mustard 

  • 1 tsp. honey 

  • 3 tbsp. EVOO 

  • 2 cans (about 15.5 oz. each) cannellini beans, rinsed 

  • 3 tbsp. finely chopped shallots 

  • 1 small head radicchio, quartered and cored, leaves separated 

  • 1/2 cup fresh flat-leaf parsley leaves 

  • 1/2 cup shaved Parmesan 

  • 4 oz. prosciutto, torn 


In a large bowl, whisk the vinegar, Dijon, and honey. Slowly whisk in the oil; season generously with salt and pepper. Add the beans and shallots. Let marinate until the flavors meld, about 10 minutes. Add the remaining ingredients. Gently toss until coated.

Nutrition Information

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