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    Cannellini Bean and Gorgonzola Salad

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    Cannellini Bean and Gorgonzola Salad

    Cannellini beans form the substantial base to this main-meal salad, making it a good source of protein.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 3 tbsp olive oil
    • 2 tbsp Waitrose Kalamata Olive and Anchovy Tapenade
    • 2 x 410g can Waitrose Cannellini Beans in Water, rinsed and drained
    • 250g pack Waitrose Fresh Baby Plum Tomatoes, halved
    • 1 small red onion, thinly sliced
    • 1 pack Waitrose Gorgonzola Eccellenza Mild & Creamy, roughly cubed
    • 1 Waitrose ciabatta
    • Salt
    • Freshly ground black pepper


    1. Mix together the olive oil with the tapenade, then stir in the cannellini beans until they are evenly coated.
    2. Lightly stir the plum tomatoes, red onion and Gorgonzola into the bean mixture. Divide between 4 serving plates.
    3. Heat the ciabatta according to the pack instructions. Season the salad, scatter with a few fresh basil leaves, and serve with the warm ciabatta.

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    Cook's tips

    Cannellini beans have a creamy texture which makes them a good choice for salads. However, in this recipe you could use meatier borlotti beans instead.


    Average user rating

    3 stars