Tag Archives: Picnic Food

Creamy Cannellini Bean Salad for your next Backyard BBQ

Cannellini Bean Salad for a Creamy Side or Burger and Sandwich Topper

Cannellini Beans, which are white kidney beans, have to be one of the creamiest beans I have ever had.

The fact that they are white makes them very eye appealing when cooking them with other bright colors like red onion and herbs.

Cannellini Bean Salad Keeping It Real

This Cannellini Bean Salad is reminiscent of a good potato salad. The texture and flavor reminds me of it.

I started making this recipe several months ago, and my kids have been requesting it, so I finally decided it was time to blog it.

Cannellini Bean Salad for your Backyard BBQ's

I always buy my canned beans from Eden Organics, because when beans are not properly prepared, they can be difficult to digest, and I like the way Eden prepares them. I personally don’t react to them. Eden Organics prepares all their beans by first washing and soaking them overnight before pressure cooking them, which thoroughly inactivates the lectins that can cause gas, bloating and difficulties with digestion. They also use BPA Free cans, and their beans contain no additives.

Creamy Cannellini Bean Salad

You can go crazy with this salad by adding it on top of burgers and in sandwiches or just eat it as it was originally intended, as a side. But if you’re like me, you push the boundaries.

I have a new dip I will share soon using Cannellini Beans that is super good too! You gotta love these creamy beans and their versatility!

Beans are healthy when prepared properly and contain plant based protein and fiber along with vitamins, minerals, folic acid, potassium, and zinc. Their complex carbs also provide crash free energy.

Creamy Cannellini Bean Salad

1 Can of Eden Organics Cannellini Beans, drained and rinsed

1/3 Cup of Diced Red Onion

1/3 Cup of Diced Celery

1/4 Cup of Good Mayo (I use this brand)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Yellow Mustard

1 Tablespoon of Fresh Lemon Juice

1/4 Teaspoon of Dried Dill

1/4 Teaspoon of Dried Parsley

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Directions:

Place Cannellini Beans into a medium bowl and very roughly mash them with a fork. You only want them to be partially mashed. But you can play with this to make them to your liking. Add the diced onion and celery and toss.

In a separate bowl whisk together the remaining ingredients for the dressing. Fold the dressing into the beans, onion and celery. Refrigerate for one hour. This salad will last three days in the refrigerator.

Creamy Cannellini Bean Salad for your next Backyard BBQ - Keeping It Real. This recipe is Dairy Free and is Naturally Gluten Free and Vegetarian

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

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Best Cranberry Chicken Salad – My All Time Favorite Chicken Salad

Best Chicken Salad Paleo Gluten Free

This is my family’s favorite chicken salad recipe. It has two kinds of onions in it, dried cranberries, crunchy celery, high quality mayonnaise and a little white pepper! It is requested, especially in the Summer, when I have guests coming to stay.

Best Chicken Salad So Yummy

The Wild Sweet Peas are profuse this year Up North! I couldn’t resist including some in this post! They are carpeting the fields and roadsides this time of year and are extra gorgeous this Summer!!!

Sweet Peas

Cranberry Chicken Salad

6 Boneless Chicken Breasts

1 Cup of Finely Diced Celery

1/2 Cup of Dried Cranberries (I use apple juice sweetened like these)

1/2 Cup of Diced Red Onion

1/2 Cup of Sliced Scallions

Sea Salt to Taste

1/4 Teaspoon of White Pepper

1 1/2 Cups of High Quality Mayonnaise (I used Primal Kitchen Avocado Oil Mayo here)

Directions:

Preheat your oven to 400° degrees F.  Lay the chicken breasts on a rimmed baking sheet, and brush them with olive oil, and sprinkle with salt and pepper.

Bake the breasts in your oven for 30 minutes or until they just reach 165° degrees F. You don’t want dry breasts! Set aside to cool.

Chop and prep the celery, onions and scallions. When the chicken is cool, chop it into nice bite sized pieces on the smaller side.

Best Chicken Salad Recipe

This is a large recipe perfect for a potluck or picnic! It also keeps well in the refrigerator for three days.

12 Servings.

Best Cranberry Chicken Salad Healthy and Delish

 

 

 

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