Cannellini Bean and Sardine Salad
- Aug 15
- 1 min read
Cannellini bean and sardine salad is a bright, no-cook Mediterranean-style salad made with creamy cannellini beans, savory sardines, red onion, lemon, olive oil, and parsley. It comes together quickly and works well as a light lunch, appetizer, or simple dinner with crusty bread.
Cannellini Bean and Sardine Salad
Ingredients
1 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1 can (15 oz) cannellini beans, drained and rinsed
1/2 red onion, preferably Tropea variety, thinly sliced
7 oz canned sardines in oil, drained
1 tsp minced parsley
Method
In a medium bowl, whisk together the lemon juice, extra virgin olive oil, a pinch of salt, and a few grinds of black pepper.
Add the drained and rinsed cannellini beans and the thinly sliced red onion. Toss gently so the beans are coated and the onion begins to soften in the dressing.
Add the drained sardines, breaking them into large pieces with a fork as you fold them in. Be gentle so the sardines stay partly intact.
Sprinkle with minced parsley, taste, and adjust with more salt, pepper, or lemon juice if desired.
Let the salad sit for 5 minutes before serving so the flavors can meld.
Serving Suggestions
Serve chilled or at room temperature with toasted bread, over greens, or alongside sliced tomatoes. For best texture, enjoy the same day; leftovers can be refrigerated in an airtight container for up to 1 day.
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