Cannellini, Bean Sprouts & Vegetable Salad

Cannellini, Bean Sprouts & Vegetable Salad

Recipe by Thrifty Foods

Preparation Time: 30 Minutes
Serves: 8


For salad dressing

  1. 2 Tbsp. white wine or cider vinegar
  2. 1 Tbsp. orange juice
  3. 1 Tbsp. Dijon mustard
  4. 1 Tbsp. honey
  5. 1/2 tsp. dried tarragon
  6. Salt and freshly ground black pepper to taste
  7. 1/3 cup olive oil

For the salad

  1. 8 cups baby mixed salad greens
  2. 1 (19 oz./540 mL) can cannellini (white kidney) beans, drained, rinsed in cold water, and drained well again
  3. 4 to 6 radishes, very thinly sliced
  4. 1 small to medium carrot, cut into thin, 2″ long strips
  5. 12 cherry tomatoes, each halved
  6. 1/3 English cucumber, very thinly sliced
  7. 1 cup Eatmore mixed bean sprouts
  8. 1 cup Eatmore pea shoots


  1. Place dressing ingredients in a jar and seal. Vigorously shake jar to combine dressing ingredients. Refrigerate until needed.
  2. To make salad, set half of the salad greens on a large, round or oval platter. Top with half the cannellini beans, radishes, carrots, tomatoes, cucumbers, bean sprouts and pea shoots.
  3. Add remaining salad greens then the remaining beans, radishes, carrots, tomatoes, cucumbers, bean sprouts and pea shoots. Serve the salad with the dressing on the side, for drizzling on top of it.

Recipe Options: Instead of mixed salad greens, use an equal amount of chopped romaine or baby spinach in this salad. For a darker, slightly sweeter tasting dressing, use balsamic vinegar, instead of the wine or cider vinegar.

Serving Suggestions

Bring this salad to a potluck or serve it as a side dish for something cooked on the barbecue, such as salmon, kebabs, chicken or lamb chops.