Cannellini Bean Salad

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October – the very best month of the year. This October, however, is especially special. It is the month I wed another human being.

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I really can’t believe I’m old enough to be married. Alas! Here we are.

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This is yet another attempt to be skinny/squeeze into the unbearably tight dress I chose.

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So light, fresh and guilt free. There’s not even any cheese in there!!!!! (Feta would be a delightful addition, though)

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It then became a panzanella – versatility!!!!

Serves: 3

Time: 1 hour (prep + cooking)


  • 2 cans cannellini beans, drained
  • 1 red onion, cut in chunks
  • 1 red pepper, cut in chunks
  • 1 yellow pepper, cut in chunks
  • 3 cloves of garlic, minced
  • 1 package of spinach
  • 2 tbsp. of olive oil
  • 2 tbsp. of balsamic vinegar
  • 1 tbsp. of lemon juice
  • 1 tsp. of dried basil
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Combine peppers + onion + garlic + 1 tbsp. olive oil + S+P
  • Spread veggies on lined baked sheet and roast for 25 minutes, stirring occasionally
  • While roasting, heat 1 tbsp. of olive oil over medium-high heat and add spinach, saute until for 3-4 minutes
  • In a large bowl, combine beans + roasted veggies + spinach + lemon juice + balsamic vinegar + S+P
  • Put in refrigerator and let chill for 20 minutes
  • Serve with lots of crusty breads