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Cannellini Bean and Radicchio Salad

Cannellini Bean and Radicchio Salad is tangy, refreshing, crunchy and dense. Perfect on its own or a side dish to a grilled mean or fish. 

Course Salad
Keyword Cannellini Beans, Celery, Gluten Free, Parsley, Radicchio, Red Onion, Salad,, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Amy


  • 1/2 red onion peeled and diced
  • 2 garlic cloves diced and smashed (use your knife to smear diced garlic against board)
  • 1/4 cup red wine vinegar
  • 2 teaspoons of Dijon mustard
  • 2 anchovies optional, chopped
  • 1/2 cup extra virgin olive oil
  • 1 can of Cannellini beans drained and rinsed
  • 3 stalks of celery diced
  • 3 tablespoons of fresh parsley chopped
  • Radicchio leaves peeled



  1. In a bowl whisk together red wine vinegar, Dijon, anchovies if using and extra virgin olive oil.


  1. In another bowl add red onion, garlic and half of the dressing mixture, stir and set aside for 5 minutes.
  2. After onion mix has sat for 5 minutes, add Cannellini beans, celery and fresh parsley.
  3. Re-whisk remaining dressing and add to salad stirring to ensure entire salad is mixed evenly.
  4. Place Radicchio leaves on a single layer on serving tray.
  5. Top with bean salad.
  6. Top with a few springs of parsley and serve.

Recipe Notes

Salad can be stored for 2 days in refrigerator WITHOUT Radicchio leaves.