This Italian Cannellini Bean Salad is a simple yet flavorful dish that has become a staple in my kitchen. It’s the perfect side salad for lunch or dinner, packed with fresh vegetables, herbs, and creamy cannellini beans. Whether you’re meal-prepping for the week or whipping up a quick side for a get-together, this salad checks all the boxes. The best part? It tastes even better the next day after all the ingredients have had time to mingle.
Ingredient Notes
- Cannellini Beans: These creamy white beans, also known as white kidney beans, are the base of the salad. They hold their shape while offering a smooth, creamy texture.
- Red Onion: Adds a crisp, sharp bite to balance out the creaminess of the beans. You can also swap for shallots or green onions if preferred.
- Fresh Parsley and Oregano: Fresh herbs are a must for this salad! Parsley adds brightness while oregano brings a subtle, earthy flavor.
- Red Bell Pepper: This adds a sweet crunch to every bite. You could also use other types of bell peppers or roasted red peppers for a twist.
- Sun-Dried Tomatoes: These provide a rich, concentrated flavor that elevates the dish. Don’t forget to use the oil from the jar in the dressing for an added depth of flavor.
- Castelvetrano Olives: Known for their buttery, mild flavor, these olives are the perfect complement to the salty sun-dried tomatoes and zesty lemon dressing.
- Red Wine Vinegar and Lemon Juice: This tangy duo forms the base of a simple dressing that brings all the flavors together.
Instructions
Prepare the Beans: Start by draining and rinsing two cans of cannellini beans under cold water. Be sure to shake off any excess water to avoid watering down your salad.
Chop the Vegetables: Dice ¼ cup of red onion, 1 red bell pepper, and ½ cup of sun-dried tomatoes. Add these to a large mixing bowl with the beans.
Add Fresh Herbs and Olives: Stir in ½ cup of fresh parsley, 1 tablespoon of fresh oregano, and ⅓ cup of Castelvetrano olives.
Make the Dressing: In a small bowl, whisk together ¼ cup of red wine vinegar, 2 tablespoons of lemon juice, the zest of one lemon, and ¼ cup of oil from the sun-dried tomatoes jar. Season with ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and ¼ teaspoon of red pepper flakes.
Combine and Toss: Pour the dressing over the bean and vegetable mixture. Gently toss until everything is well coated.
Chill and Serve: For best results, let the salad sit for at least 30 minutes to allow the flavors to meld. You can also make it a day ahead, and it will taste even better! Before serving, top with 2 oz of fresh shaved Parmesan cheese and, if desired, some fresh chopped basil.
How to Serve
- Serve it as a great side dish with crusty bread.
- Pair with a bowl of peppery arugula for a light lunch.
- Use it as a filling for lettuce wraps or over juicy tomatoes for a refreshing summer meal.
- Top with feta cheese for a Mediterranean twist.
Tips, Tricks, and Alterations
- Vary the Beans: You can swap cannellini beans for other varieties of white beans like great northern beans, navy beans, or even butter beans for a different texture.
- Make it Vegan: Omit the Parmesan cheese for a fully plant-based salad.
- Meal Prep Friendly: This salad gets better over time, so it’s perfect for meal prep. Store leftovers in an airtight container, and enjoy it for work lunches throughout the week.
- Extra Flavor Boost: Feel free to add more fresh herbs like basil or oregano, or toss in some black olives or kalamata olives for a Mediterranean flair.
If you’ve tried this Italian Cannellini Bean Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Italian Cannellini Bean Salad
Ingredients
- 2 cans cannellini beans drained and rinsed
- ¼ cup red onion chopped
- ½ cup fresh parsley chopped
- 1 tablespoon fresh oregano chopped
- 1 red bell pepper diced
- ½ cup sun-dried tomatoes chopped
- 1 cup Castelvetrano olives
- ½ cup red wine vinegar
- ¼ cup oil from the sun-dried tomatoes jar
- ¼ extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Zest of one lemon
- 2 cloves of garlic finely chopped
- ¼ teaspoon drie thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 oz fresh shaved Parmesan cheese optional
Instructions
- Prepare the salad ingredients: In a large mixing bowl, combine 2 cans of cannellini beans, ¼ cup of chopped red onion, ½ cup of chopped fresh parsley, 1 tablespoon of chopped fresh oregano, 1 diced red bell pepper, ½ cup of chopped sun-dried tomatoes, and ⅓ cup of Castelvetrano olives.
- Make the dressing: In a small bowl, whisk together ¼ cup of red wine vinegar, ¼ cup of oil from the sun-dried tomatoes jar, 2 tablespoons of lemon juice, the zest of 1 lemon, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and ¼ teaspoon of red pepper flakes.
- Combine and toss: Pour the dressing over the bean mixture and gently toss to coat everything evenly.
- Let it marinate: For the best results, let the salad sit for at least 30 minutes, allowing the flavors to meld together.
- Serve: Just before serving, top with 2 oz of fresh shaved Parmesan cheese and optional fresh chopped basil.
Did you make this recipe? Let me know!