Easy Borlotti Bean Salad Recipe: A Delicious and Nutritious Dish

You know how beans are usually thought of as a winter food in soups, but did you know they also work great for fresh seasonal salads? I made a Borlotti bean salad the other day that was such a hit.

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Beans are always a great addition to soups in the winter. But they’re also super versatile and can be enjoyed in salads all year round. Throw together a bean salad, and you’ve got an easy side dish for dinner with friends or a casual meal with the family.

This salad isn’t just delicious, it’s also really good for you. Borlotti beans pack fiber, protein and minerals like iron and potassium. Eating them promotes digestion and overall wellness.

This Italian Salad is super simple to throw together, too. All you need is some canned Borlotti beans, cherry tomatoes, and a delicious sauce. Just mix it all up, and you’ve got the makings of a filling salad or side dish.

Whether you’re having friends over or just hanging with the family, this bean salad is a crowdpleaser. It’s light, fresh, and full of flavor – even my picky eater kids gobbled it up! Give it a try, I promise you won’t be disappointed. Let me know if you need the full recipe.

Borlotti Beans vs Cranberry Beans

Borlotti beans and Cranberry beans are actually the same type of bean. They are known by different names in different regions and countries. Borlotti beans are commonly used in Italian cuisine, while Cranberry beans is the term used in the United States.

These beans have a cream-colored background with beautiful reddish-brown streaks, resembling the colors of cranberries, which is why they are referred to as Cranberry beans. They have a rich, nutty flavor and a creamy texture when cooked, making them a versatile and delicious ingredient in various dishes.

Whether you call them Borlotti beans or Cranberry beans, they can be used interchangeably in recipes that call for them.

Borlotti Bean Salad Ingredients

600 g Borlotti beans, canned (1 lb 5¼ oz) – about 300 g dried beans (10½ oz)
4 anchovy fillets in oil
3 tablespoons pitted green olives
2 tablespoons capers
1 sprig of parsley
6 tablespoons extra virgin olive oil
2 tablespoons white vinegar
Salt to taste
Ground black pepper to taste
4-5 cherry tomatoes

How to Make Borlotti Bean Salad

The Beans

In this recipe, I used canned beans for convenience. Read this tutorial if you want to know how to prepare the dried bean for this recipe. Once the beans are ready, let them cool and add them to your salad.

If using canned borlotti beans, it is recommended to drain them thoroughly and then rinse under running water. Once drained and rinsed, allow the beans to fully air dry before proceeding to the next step.

Prepare the Sauce

To prepare the sauce, add anchovies, pitted olives, capers, parsley, olive oil, and vinegar to a blender. Add a small pinch of salt and ground black pepper. Blend the ingredients on high speed until a smooth, homogenous mixture forms.

Cut the Tomatoes

Dice the tomato into small, even cubes.

Assemble the Borlotti Salad

Once the beans have fully drained, place them in a large mixing bowl. Pour the blended sauce over the beans and use a rubber spatula to gently fold and coat the beans until fully incorporated. Add the diced tomato to the bean mixture and carefully incorporate without over-mixing the ingredients.

The borlotti bean salad is now ready for immediate serving. Alternatively, you can store the cranberry bean salad in an airtight container in the refrigerator until needed. The flavors will continue to develop when chilled.

How to Serve Cranberry Bean Salad

Fully plant-based and versatile, this dish can stand on its own served with croutons or breadsticks as a light entrée or complement a charcuterie board and cheese plate as a nutritious side.