This easy and healthy Mediterranean-inspired white bean salad is packed with creamy Cannellini beans, fresh herbs, vegetables, and a zesty Mediterranean salad dressing. It’s fresh, satisfying, and vibrant! Serve it for a quick lunch, bring it to a backyard barbecue, or meal prep it for the whole week ahead.
In my opinion, you can never have enough quick and easy recipes in your kitchen repertoire.
It’s always great to fall back on classics when you need a last-minute lunch or side dish!
This recipe is such a breeze to make, plus it’s healthy and affordable. For those of you who like meal prepping to save time, this white bean salad has got your back!
Why you’ll love this recipe
Healthy: White bean salad is packed with plant-based protein, fiber, vitamins, and minerals. It’s proof that healthy-for-you food can also taste amazing!
Affordable: Only simple, inexpensive ingredients go into this dish. It’s light on the wallet and is much more budget-friendly than premade salads.
Diet-friendly: This Cannellini bean salad is vegetarian and gluten-free. Plus, it can easily be made vegan by substituting or omitting feta cheese.
Easy: Just toss the salad ingredients together with the dressing and you have a satisfying, effortless meal.
White bean salad recipe
This white bean salad is a flavorful and healthy recipe that’s perfect for just about any occasion. Cannellini beans, Kalamata olives, fresh vegetables, herbs, and feta all come together in a bowl.
The Mediterranean dressing features olive oil, oregano, garlic, and lemon.
Once mixed, the flavors and textures will transport you straight to a summery day in Tuscany!
It’s so easy to throw this recipe together for a healthy lunch, a potluck dish, or a hearty side with your favorite mains. It’s ready in 15 minutes and requires just one bowl to prepare!
Ingredients & substitutions
For the Mediterranean Dressing
For the Cannellini Bean Salad:
3 (15-oz) cans of cannellini beans, drained and rinsed - You can also use Great Northern beans, Navy beans, or Baby Lima beans.
½ cup Kalamata olives - Black or green olives make delicious additions as well!
1 English cucumber, chopped - Persian (mini) cucumbers are another option.
1 cup cherry tomatoes, halved - Or grape tomatoes. Roma tomatoes will work, but just note they contain more water than cherry tomatoes.
½ cup pepperoncini, thinly sliced - Omit the pepperoncini if you are sensitive to spice.
½ small red onion, thinly sliced - If you don’t have red onion, add shallots or spring onions for a similar flavor.
¼ cup fresh parsley, minced - Flat-leaf or curly parsley. You can also add fresh basil.
4 oz feta - Another salty and crumbly cheese variety you can try is cotija cheese.
NOTE: Please make sure to RESERVE a little of each salad ingredient to garnish the salad on top, distributing everything nicely.
How to make white bean salad
- MAKE THE DRESSING: In a Mason jar, shake all ingredients for the salad dressing until fully emulsified. Store it in the fridge for up to a week, making sure to let it come to room temp and shake again before using.
- PREPARE THE SALAD: In a large salad bowl, combine all the ingredients for the salad and then drizzle the dressing over the salad and gently toss everything together. NOTE: Make sure to use just enough of the salad dressing (about 3-4 tablespoons) to coat the beans and veggies without making them soggy.
Useful tips for making Cannellini bean salad
Let it marinate: It’s best to let this salad marinate in the fridge for at least 30-60 minutes before serving. This will allow the flavors time to fully develop and come together.
Fresh herbs: While dry herbs work in a pinch, I find the flavor of the salad to be superior to fresh herbs. Try to source at least one fresh herb!
High-quality oil: High-quality olive oil is a must, especially in Mediterranean cuisine. For a rich and buttery flavor, opt for extra-virgin olive oil whenever possible.
Rinse the beans: The brine in the can of beans is quite starchy and salty, so it’s important to thoroughly rinse them. There should be very few suds coming off of them.
What to serve with Tuscan white bean salad
I definitely think you can serve this Tuscan white bean salad as a light main on its own, but it also makes a healthy and delicious side dish. Try it alongside entrées like these:
FAQ'S
Are white beans the same as Cannellini beans?
White beans are more of an umbrella term for Cannellini beans. Cannellini beans are a type of white bean, but there are also other white beans like Great Northern, Lima, Navy, and Garbanzo. All types work well in this Italian white bean salad recipe!
Is this white bean salad recipe healthy?
Yes, this white bean salad recipe is healthy. Beans are a great source of nutrients like protein, fiber, complex carbs, and micronutrients. Consuming them regularly helps with satiety, which can lead to weight loss and better blood sugar regulation.
What is the other name for Cannellini beans?
Cannellini beans are also known as white kidney beans. Cannellini comes from the Italian word “little can.” The name “white kidney bean” simply describes their shape and color.
Storage
If you have leftover Italian white bean salad or want to prep it in advance, follow these storage tips:
- Fridge: Transfer the dressed salad to an airtight container with a tight-fitting lid. For salads like this, glass containers always preserve the flavors a little better. It will last up to 3-5 days in the fridge.
Freezer: I don’t recommend freezing this recipe as it won’t hold up well once thawed.
Make in advance: This recipe is perfect for meal prep because I find the flavors meld together after it sits for a few hours or overnight. If you’re planning to make it ahead of time, it’s best to leave the tomatoes and parsley out until right before serving.
Variations
Protein: Try adding some of your favorite proteins directly to the salad to make it even more filling. Some ideas include sliced chicken, salmon, tuna, hard-boiled eggs, or tofu.
Greens: Increase the nutrients by serving a scoop of white bean salad over top of a bed of spring mix, kale, or spinach. Don’t forget to drizzle on some extra dressing!
Extra spicy: For more spice, add a pinch of red pepper flakes, paprika, cayenne, or fresh green chiles like jalapeños and serranos.
Other salad recipes to enjoy
If you enjoyed this Cannellini bean salad recipe, be sure to check out some more of my favorite salads and sides like these:
PIN & ENJOY!
White Bean Salad
Equipment
- 1 Mason jar
- 1 large bowl
Ingredients
For the Mediterranean Salad Dressing
For the Cannellini Bean Salad
- 45 oz canned cannellini beans , drained and rinsed - You can also use Great Northern beans, Navy beans, or Baby Lima beans. (OR 3 15-ounce cans)
- ½ cup Kalamata olives Black or green olives make delicious additions as well!
- 1 English cucumber chopped - Persian (mini) cucumbers are another option.
- 1 cup cherry tomatoes halved - Or grape tomatoes. Roma tomatoes will work, but just note they contain more water than cherry tomatoes.
- ½ cup pepperoncini thinly sliced - Omit the pepperoncini if you are sensitive to spice.
- ½ small red onion thinly sliced - If you don’t have red onion, add shallots or spring onions for a similar flavor.
- ¼ cup fresh parsley minced - Flat-leaf or curly parsley. You can also add fresh basil.
- 4 oz feta cheese Another salty and crumbly cheese variety you can try is cotija cheese.
Instructions
- PREPARE THE VINAIGRETTE: In a Mason jar, shake all ingredients for the Mediterranean dressing until fully emulsified. Store it in the fridge for up to a week, making sure to let it come to room temp and shake again before using.
- PREPARE THE SALAD: In a large salad bowl, combine all the ingredients for the salad and then drizzle the dressing over the salad and gently toss everything together. NOTE: Make sure to use just enough of the salad dressing (about 3-4 tablespoons) to coat the beans and veggies without making them soggy.
Recipe Notes
- Fridge: Transfer the dressed salad to an airtight container with a tight-fitting lid. For salads like this, glass containers always preserve the flavors a little better. It will last up to 3-5 days in the fridge.
- Freezer: I don’t recommend freezing this recipe as it won’t hold up well once thawed.
- Make in advance: This recipe is perfect for meal prep because I find the flavors meld together after it sits for a few hours or overnight. If you’re planning to make it ahead of time, it’s best to leave the tomatoes and parsley out until right before serving.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
2pots2cook says
Perfect office lunch Denise! Thank you!