Cannellini, Red Pepper and Walnut Salad Print Recipe Print Recipe

I’m delighted to introduce an admired blogger turned friend, Brian from A Thought For Food. I’ve been following Brian’s blog for years now, his photography, writing and recipes are just outstanding! One of the many things I love about him is a lot of his recipes are naturally gluten-free. For example, Boston Cream Pie, no bake cookies, Warm Spinach & Broccoli SaladRainbow Chard with Cranberries and Pine nuts and TONS MORE!

Brian’s such an incredible friend and offered to help me out while we get through the move & pregnancy, he sent me this beautiful post, [below]. Talk about a big heart. I can’t wait to give this salad try!

I have to confess something: until a few hours ago, I had no idea what I was going to make for this guest post. Lisa gave me no direction.  The only instruction she provided was that it needed to be gluten-free.  And that’s totally cool!  Happy to oblige!  But that was it… no additional guidance or restrictions.

When I finally got around to stepping into the kitchen, however, I was at a complete loss.  So, I do what I always do when my brain is void of creativity… I just start picking out a random assortment of ingredients.  I began in the pantry, where my eyes honed in on a can of cannellinis.  Ok, bean salad.  But I couldn’t just do beans. That would be LAME!

Ok, so what else.  Chopped red pepper… sure, that works!  And then I looked at the five pounds of walnuts sitting on our kitchen table (I’m not kidding.  There is a tower of nuts that I recently acquired and it has been haunting me in my dreams), and I thought, “Hey, that’s something a little different!”

Last came the dressing, the inspiration of which popped into my head when I remembered the fresh basil that needed to be plucked from our garden.  Basil, some lime juice, a bit of oil and salt and pepper.

I nibbled on this dish as soon as it hit the bowl and it barely made it to the dinner table.  Use it as a side or, like me, you can throw it atop some greens alongside slices of hard-boiled egg.  There, I just gave you a great idea for dinner tonight!  Feel free to thank me in the comments section.

In all seriousness, I hope you enjoy it and I thank Lisa for giving me the opportunity to share it with you, her fabulous fan base.



Cannellini, Red Pepper and Walnut Salad

serves 4 as a side


  • 1, 16 oz can of cannellini beans, rinsed and drained
  • 1 red pepper, chopped
  • 8 oz shelled walnuts
  • 2 tablespoons fresh basil, julienned
  • 1 tablespoons lime juice
  • 1 1/2 tablespoons olive oil
  • salt and black pepper


In a small pan, toast the walnuts until they brown slightly and become aromatic, approximately 3 minutes, being careful they don’t burn.

In a bowl, combine the beans and red pepper.  Add the walnuts.

Meanwhile, combine the basil, lime juice, olive oil, and season with salt and pepper, to taste.  Pour over the salad and toss until all the ingredients are coated.

Test for seasoning and, if necessary, add more salt and/or pepper.


*gluten-free *dairy-free *vegetarian


Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • Bev Weidner

    This is gorgeous, Brian! I wanna stick my head in it. 

  • Katie

    I love it! I just bought a big fat can of cannelini beans because they were on sale…and then had no idea what to do with them. Now I know. 

  • Laura @MotherWouldKnow

    Such a great post for a heat-wave-type-of-day.  Love this salad!

  • JulieD

    What a beautiful salad!! Brian is so sweet!

  • Anonymous

    If you need another recipe – this is an awesome soup/stew with cannelini beans –

  • jessica @ how sweet

    about ready to make this salad for breakfast. 

  • Jenny @ BAKE

    This looks so delicious and healthy! perfect for summer!

  • Beth @ Tasty Yummies

    This looks absolutely amazing and perfect for summer. Oh and I love Bev’s comment about sticking her head in it. So amazing and I might feel that same way, too 🙂

  • Katie

    mmm, this would be perfect to bring to a cookout.

  • Kristen Dilandro

    The walnuts are such a nice touch! I cannot do enough with cannelini beans so seeing this post just made my day. This is perfect and not hot, yes!

  • Amanda Formaro

    Looks delicious! I’m always up for a new salad, and I love cannellini beans!

  • Tracy

    I made this salad the day you posted it, but have been away from my computer. I wanted to let you know that this is definitely a winner, and I’ll be making it MANY times more. 

  • This American Bite

    Thank you for sharing this recipe, this dish caught my eye I have included it in my June Recipe Roundup at This American Bite.