Cannellini bean and peach salad: Make a summer salad that’s packed with protein 

A cannellini bean and peach salad might not be the first dish that comes to mind when thinking about summer salads, but once you try it, you’ll understand why this light, refreshing, and packed-with-protein salad is a perfect meal for hot August days.  

Cannellini beans, while not traditional in Ashkenazi cooking, resemble white beans found in many Sephardic dishes. Naturally pareve, this salad is versatile and easy to pair with other foods. Also, this gluten-free and vegetarian salad caters to a range of dietary needs. 

Are you sending a student back to college? Quick and easy to prepare, this white bean and peach salad can be whipped up without the need for a full kitchen, making it ideal for healthy dorm room cooking.  

White bean and peach salad blends convenience, nutrition, and vibrant flavor-perfect for long summer days or simple dorm room dinners. When you need a no-fuss meal, this salad has all the makings of a favorite dish. 

White Bean and Peach Salad 
Yield:   Serves 2 

Ingredients: 
1/2 cup cannellini beans (white kidney beans, drained and rinsed) 
3 tablespoons chopped red onion 
1 teaspoon white balsamic vinegar 
1/4 teaspoon salt 
1/4 teaspoon fresh ground black pepper 
1 medium fresh peach, cut into bite-sized pieces 
1 tablespoon chopped fresh basil, divided 

Directions: 

1. In a medium bowl add the beans, red onion, white balsamic vinegar, salt, pepper, and peach pieces. Toss to combine. 
2. Divide salad into 2 bowls and top with the fresh basil. 
3. Cover and refrigerate leftovers for up to 3 days. 

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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have also been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.