Spring Ramp and Cannellini Bean Salad

By Seth Fera-Schanes

Serving size: 4
Prep time: 15 minutes
Cook time: 15 minutes

A delicious spring salad with a mix of textures and flavors that play nicely off each other. Serve as a solo salad or as a side to any grilled meats.

1.5 cups of prepared Cannellini Beans. (or 1 15oz can Cannellini beans – rinsed)
3 fresh ramps, grilled or cooked in a cast iron skillet and chopped (if ramps are not in season you can use scallions.)
1 cup grape tomatoes cut in half and grilled on one side until caramelized
1-2 tbsp cilantro – chopped
1-2 tbsp pickled ramps – chopped
Extra virgin olive oil
Balsamic vinegar
Salt and pepper


Add all ingredients into a glass bowl and fold to incorporate. Add a little salt and pepper to taste. Drizzle with balsamic vinegar and extra virgin olive oil. Ratio should be 3 parts oil to 1 part oil. Fold ingredients one more time, cover and allow to sit in refrigerator for at least an hour to marinate.Spring Ramp and Cannellini Bean Salad

Categories: ramps

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