Italian Cannellini and Mint Salad

By: Laura Pazzaglia

Italian Cannellini and Mint Salad
cuisine icon Cuisine
Italian
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Dairy Free, Gluten Free, High Fibre, Low Carb, Low Fat, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, bay leaf, contributed, cook 8 min, cups water, dairy free, dry cannellini beans, easy, fresh, garlic, gluten free, high fibre, italian, Laura Pazzaglia, less than 15 min, low carb, low fat, mint, olive oil, prep 1 min, pressure cook, salad, smashed, soaked, to taste, vegan, vegetarian, vinegar

prep icon Prep Time
1 min
cook icon Cook Time
8 min

serving icon Servings
4 Servings
Ingredients
  • 1 cup dry cannellini beans, soaked
  • 4 cups water
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 1 sprig mint, fresh
  • 1 dash vinegar
  • 1 generous swirl olive oil
  • Salt to taste
  • Pepper to taste
Instructions
  • To pressure cook, add soaked beans, water, garlic clove and bay leaf to the Instant Pot.
  • Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [+] or [ - ] button to set 8 minutes of pressure cooking time.
  • When time is up, open the Instant Pot using Natural Pressure Release.
  • Strain the beans and mix with mint, vinegar, olive oil, salt and pepper.
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