Italian Bean Salad

by Todd Leonard CEC on October 26, 2012
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


This flavorful salad is packed with protein.

Serves: 16

Prep Time: 15 min

Cook Time: 180 min

Total Time: 195 min

Total Time:
Prep Time:
Cook Time:
195 min
15 min
180 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Soak each of the beans separately for 4–6 hours or overnight in 4 times their volume in cold water.
  2. Drain and rinse the beans, place into separate pots, and add some salt. Cook in double their volume in water for 2–3 hours or until tender; some beans may take longer to cook than others.
  3. Once cooked, rinse with cold water to chill, then drain and place all beans in a large bowl.
  4. Add the mozzarella and parmesan to the beans.
  5. Reconstitute the vegetables by combining them in a bowl and just covering them with water. Allow to sit for a few minutes, stirring occasionally.
  6. Add vegetables to the beans without draining.
  7. In a medium bowl, combine the mustard, sugar, and vinegar. Stir to incorporate some air, then add the basil and season salt. Stir again, slowly adding the olive oil while stirring to create an emulsion.
  8. Pour the dressing over the beans and stir in. Add the lemon juice and salt and pepper to taste. Chill well before serving.