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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Cannellini Bean Salad

| | | Print

Total time: 20 mins | Serves: 4


  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Bubbies Kosher Dill Pickle brine
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • ⅓ cup olive oil
  • 2 cans cannellini beans (rinsed and drained if canned) or roughly 1 cup dried, soaked, cooked for 1-2 hours, and cooled
  • ½ cup Bubbies Naturally Fermented Kosher Dill Pickles, chopped
  • ½ cup red onion, chopped
  • ½ cup roasted red pepper, chopped
  • ⅓ cup fresh parsley, chopped
  • Salt and freshly ground pepper
  • 2-3 cups fresh arugula or mixed greens
  • Optional ½ teaspoon sumac


    1. To make the dressing, combine garlic, mustard, pickle brine, vinegar, and honey. Slowly whisk in the olive oil and add a pinch of salt and pepper. Taste and adjust if necessary.
    2. In a medium bowl combine all remaining ingredients except the arugula. Add half the dressing and toss. Taste test and add more dressing to your desired taste. Serve over bed of arugula and sprinkle with sumac.