Cannellini Bean, Wild Rice, and Grapefruit Salad with Fresh Mint and Parsley

Cannellini bean salad in a round white bowl on a batik-print tablecloth with yellow cloth napkin.

Are you ever in need of virtuous food? After a weekend spent drinking Rosé-Aperol Spritzes (thank you Bon Appetit a million times over for this super simple, not overwhelmingly boozy cocktail!) and eating about a hundred za’atar-spiked chicken thighs, massive amounts of cheese, and birthday cake? No? Just me? Okay well in that case here’s a totally delicious, totally portable, and totally great salad to have sitting in your fridge for a few days. Made from creamy white cannellini beans, wild rice (or any other grain you have handy) this unique salad is punctuated with an entire bunch of thinly sliced flat-leaf parsley, fresh mint, and the juice and flesh of a pink grapefruit. I like to serve this substantial salad on a bed of arugula, its peppery bite is the perfect foil to the wonderful blandness of the beans and the bittersweetness of the grapefruit but it could also be served with chicken, shrimp, or a piece of poached or grilled fish. Cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley is also an ideal bean salad for school and workweek meals and you’ll find that this recipe can be easily pre-portioned into containers or jars for a full week’s worth of lunches. Feel free to halve this recipe if desired, I tend to make it for bigger crowds and have gradually adjusted the amounts needed to compensate for larger numbers.

cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley:

2×425 gram/15 ounce cans white cannellini beans

1 cup wild rice, cooked and cooled (or any other grain you prefer)

1 large bunch flat-leaf parsley, washed and thinly sliced

1 bunch scallions, white and green parts thinly sliced

1 bunch fresh mint, thinly sliced

1 grapefruit, cut in half and flesh removed with a paring knife (reserve all juice)

1/4 cup olive oil

2 Tbsp. white wine vinegar

1/4 tsp. allspice

Kosher or sea salt, to taste

Freshly cracked black pepper, to taste

  1. Drain and rinse the cannellini beans in a colander, let them sit as you prepare the rest of the salad ingredients.
  2. In a large bowl or shallow serving platter, gently combine the rinsed cannellini beans, wild rice, parsley, scallions, and mint. Set aside.
  3. Whisk together the grapefruit flesh and juice, olive oil, white wine vinegar, allspice, salt, and black pepper to taste. Taste and adjust the seasoning if needed.
  4. Pour the grapefruit juice dressing over the cannellini bean mixture and use a large spoon or tongs to coat the salad ingredients.
  5. Let the salad sit for 30 minutes at room temperature before serving or store in the fridge, covered, for up to 5 days.

Part of me is like, YES! THE RETURN OF HOPELESSLY AUTUMNAL MUSIC IS HERE! And then part of me is like, NO ASHLEY, YA GOTTA HOLD ONTO TO THOSE GOOD SUMMER VIBES. I’ve been listening to lots and lots of the sweetly twee, surf rock-beachy-lo-fi wonderfulness of Fazerdaze lately and I feel like it’s extending summer if only for just a little bit (the very much-needed rainfall here in Vancouver is imminent, a sort of “will she or won’t she?” situation.) I’ll look to the title of this song for a good reminder to take it slow because we haven’t quite reached the dark months yet.

Fazerdaze – Take It Slow

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