Bean Salad (Insalata di Fagioli)

September 16, 2010 | In: Salad

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Lots of iron on this recipe.  It is so good though!


1 small can of great northern Beans (15 ounce)

1 small can Garbanzo beans

1small can Kidney bean (red beans)

1 cup cooked Lentils (optional)

2 stalk of Celery

1 Carrot

1/2 Red Onion

1 Red Bell Pepper

4 cloves of Garlic

1 Lemon

3 tablespoon Parsley



Extra Virgin Olive Oil

Crushed Red Pepper (optional)


Put a pot with 8 cups of water to boil

Add a stalk of celery 1 carot cut in 3 pieces and 2 whole garlic cloves to the boiling water.

Add 1 ripe tomato or 1 peeled tomato from the can, parsley, salt, and pepper

Add 5 tablespoon of Extra Virgin Olive Oil

Cook the lentils (bring water to boil, add  lentils washed and  drain, let it cook for 1/2 hour or until cooked but not too soft). Put 1 cup of cooked lentils in a bowl. If you made extra lentils, you can use the remaining of the lentils to make Lentil Soup.

In the meantime,  open the can of the beans. Rinse and drain it. Add them to the lentils.

Dice the red bell pepper, the stalk of celery, and the red onion

Add them to the lentils and beans.

Add minced garlic, salts pepper and parsley splash with white wine vinegar

Add the juice of 1 lemon, and extra virgin olive oil.

Mix all very well. If it is too dry, add more vinegar, lemon or oil.

Marinate it all in the refrigerator for a least 5 hours (it is better over night). If you like you can also add red crushed pepper for a little kick.

Enjoy, Buon Appetito!

1 Response to Bean Salad (Insalata di Fagioli)


Lisa Jones

March 19th, 2013 at 12:11 am

The recipe is a little confusing as it is written. The tomato is not listed in the ingredients and it’s not clear if it is to be added to the water with the carrot, celery and garlic that the lentils are cooked in. Also is the 5 tbls of olive oil part of the dressing or again does that go in the water with the lentils?

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