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Dinner · Home cooking · Easy
Cannellini Bean Salad
A bowl worth sitting down for, from the public-domain kitchen — kept the way its author wrote it.
- 15 min hands-on
- 15 min total
- Serves 2
- about $4–7 a serving
- Beef
- skillet
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 2
- 1 canCannellini beans, drained and rinsed
- 2 tbspminced garlic
- ½onion
- 1 tspsmoked paprika
- ½ tspground cumin
- 115 oz can diced tomatoes
- 1 tbspparsley flakes
- Prosciuttocheck the label: may contain gluten
- Arugula
Method one step at a time, with timers in the app
- Sauté garlic and onions in olive oil until onions are translucent.
- Add diced tomatoes, seasonings, and salt and pepper to taste. Simmer for 3 minutes.⏱ 3 min
- Add the beans, season to taste, mix until combined, and simmer for an additional 2 minutes.⏱ 2 min
- Serve over arugula and top with bits of prosciutto.
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- ?Check the label: Prosciutto may contain gluten, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by carl-zimmerman, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.