- Prep-time: / Ready In:
- Makes 4 melon wedges + 3 cups salad
- print/save recipe
Melon wedges cradle a mint-infused bean salad in this refreshing recipe. You can choose just one kind of melon (cantaloupe or honeydew) or offer both for an extra-colorful presentation. Note that melon rind can harbor bacteria, so always rinse, scrub, and pat melons dry before you start slicing.
By Shelli McConnell,
Ingredients
- 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
- ⅓ cup chopped shallots
- 2 tablespoons chopped fresh mint
- 2 tablespoons white balsamic vinegar
- Sea salt, to taste
- 1 cantaloupe and/or honeydew melon, seeded, peeled, and quartered (1½ lb.)
- Cracked black pepper, to taste
Instructions
- In a bowl combine beans, shallots, mint, and vinegar. Toss to combine. Season with salt.
- Arrange melon wedges on serving plates or a platter. Spoon bean mixture over wedges. Sprinkle with cracked black pepper.
tags:
Comments (2)
(5 from 3 votes)So light, refreshing, and delicious!
I really like this salad because it was a light and just enough taste of the vinegar which complimented the sweetness of the cantaloupe and mint leaves. It's a nice summer salad but really, have it anytime. The beans makes up for the protein, like a meal.