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Cannellini parsley salad

August 31, 2014

I am really beginning to love parsley salads. Parsley, similar to other herbs, are so high in nutrients that as a salad they basically fulfill the week’s needs of Vitamin K, as well as a good chunk of the daily doses of other vitamins and minerals. A salad is also a perfect way to use them up after using a few sprigs for flavoring in other dishes.


This salad contains cannellini beans, which makes for a hearty side dish. I sometimes eat this dish on its own when I am not feeling like eating meat or cooking. I sprinkle the salad liberally with the olive oil, salt, and pepper without measuring, but I do have my estimates below.

1/2 bunch parsley (about 1 cup of leaves)
5 radishes
1 stalk green onion
1 14-oz carton or can of cannellini beans
1/2 cup black olives
extra virgin olive oil, salt, and pepper to taste (about 2 Tbsp, 1/8 tsp, and 1/8 tsp, respectively)

(1) De-stem the parsley and roughly chop before throwing into a salad bowl. For a warm salad, steam lightly for 1 minute before throwing into the bowl.
(2) Thinly slice radish and add to the parsley.
(3) Chop the green onion into 1/4″ inch pieces and also add to the mix.
(4) Rinse the beans and add them to the salad. For a warm salad, steam the beans gently for 2 minutes.
(5) Roughly chop the olives and add to the salad.
(6) Add olive oil, salt, and pepper to taste. Toss and allow to marinate for 20 minutes before serving.

Buon Appetito!

Dai Dai


From → Recipes

  1. This looks like a delicious salad!

  2. Ema Jones permalink

    I’m adding in some diced cottage cheese, plz suggest…

    • Not sure if cottage cheese would mesh well with the flavors here. I would try a low fat feta, if you are trying to go the low fat route and want a cheesy flavor.

  3. I really love your blog, your posts are all amazing and they look so good! 🙂 I am glad I got to discover you ❤

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