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  • Prep-time: / Ready In:
  • Makes 4 melon wedges + 3 cups salad

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.

Melon and White Bean Salad


  • 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


  1. In a bowl combine beans, shallots, mint, and vinegar. Toss to combine. Season with salt.
  2. Arrange melon wedges on serving plates or a platter. Spoon bean mixture over wedges. Sprinkle with cracked black pepper.

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(5 from 1 votes)
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Jean Beck1 month ago
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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.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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