Italian Bean Salad

This refreshing Italian bean salad is perfect any time of year, but it really shines during the warm summer months. With creamy cannellini beans, crisp red onions, and a zesty garlic dressing, it’s the kind of dish that brings bold flavor without needing a lot of effort. Serve it cold, make it ahead, and enjoy it as a light lunch or a colorful side dish at your next gathering.

This Italian white bean salad is more than just a pretty dish—it’s also loaded with fiber, plant-based protein, and bright, herby flavor. The creamy cannellini beans are perfectly balanced by the tang of red wine vinegar and a splash of olive oil, making it satisfying without being heavy. You can make it with pantry staples, and it’s completely customizable based on what you have on hand.

Best of all, this Tuscan bean salad holds up beautifully in the fridge. It actually gets better as it chills, making it an ideal make-ahead side dish. Once you try this vibrant salad, you’ll see why it’s a go-to for summer BBQs, picnics, and potlucks!

Why We Love This Italian White Bean Salad

• Perfect Italian salad for any season, thanks to the bold flavors.
• Because there are no greens and it has a light vinaigrette dressing, you don’t have to worry about the lettuce wilting or the dressing spoiling in the heat.
• Packed with protein and fresh flavors, this recipe is an inexpensive and nutritious option for family dinners. Don’t miss our cheap family meals under $10 for even more affordable ideas!

If you are looking for a gluten-free and dairy-free salad, the Panera green goddess salad is a great option.

Ingredient Notes and Substitutions

• Lemon juice: adds brightness and acidity to the dressing. You will need about 1 lemon to get ¼ cup of lemon juice. Fresh lemon juice is highly recommended for this recipe.
• Dijon mustard: helps emulsify the dressing and adds a slight tang.
• Garlic: adds an earthy bite to the dressing and pairs perfectly with Tuscan vegetables.
• Dried Italian seasoning: adds a subtle herbal flavor to the creamy dressing. You can also use fresh herbs if you have them on hand.
• Thyme: adds a bright herby flavor and pairs well with lemon. If you don’t have fresh thyme, feel free to swap it for parsley.
• Extra virgin olive oil: adds substance and richness to the dressing. I recommend high-quality, flavorful olive oil.
• Beans: For this recipe, we use canned cannellini beans. They’re a quick shortcut, and they’re delicious. You can use any other small white bean if you want. Just be sure to drain and rinse them very well. Learn how to cook white beans in Instant Pot
  Cannellini beans are a type of white kidney bean that is common in Tuscan cuisine. This variety is larger than other types of white beans, like Lima and Navy, and the consistency is very creamy.
• Vegetables: We use Persian cucumbers (they’re a seedless variety) and cherry tomatoes, as they add freshness and crunch to the salad.
  Another seedless cucumber that may be easier to find is the English cucumber. You’ll find them in the regular produce section of most stores, and they’re easy to identify because they are almost always sold individually, wrapped in plastic.
  As for the tomatoes, diced heirlooms, or Roma tomatoes are good options as well.
• Feta: adds a creamy, salty flavor to the salad. If you want a vegan version, you can leave this out. For a little extra flavor, you can use marinated feta.
• Chopped parsley and flakey sea salt: for garnish, but totally optional.

Recipe Variations

• Toss in diced cucumbers or cherry tomatoes for added crunch and freshness.
• Use a splash of red wine vinegar for that classic Italian tang—it pairs perfectly with the creamy beans.
• Add chopped fresh basil or fresh parsley for a burst of herb flavor.
• Season with cracked black pepper for a bit of zip without overwhelming the dish.
• Swap in black beans or red peppers for a colorful twist.
• Use navy beans or green beans if you’re out of cannellini—they work well in this recipe, too.
• Stir in garbanzo beans (chickpeas) for extra texture and plant-based protein.
• A pinch of red pepper flakes adds just the right amount of heat.
• Chopped kalamata olives bring a salty, briny contrast to the creamy beans.
• Sub in great northern beans for a slightly firmer bite.
• Add a drizzle of maple syrup to balance the acidity if you like a touch of sweetness.
• A little garlic powder in the dressing boosts flavor even more if you don’t have fresh garlic.

Equipment Used in this Recipe

• Large bowl
• Whisk

How to Make Tuscan Bean Salad

1. Use fresh herbs for a brighter flavor.
   
   This isn’t completely necessary, but the flavor difference between fresh and dried herbs is eye-opening!

2. Whisk the oil into the dressing very slowly.
   
   You want to add the oil in a slow, steady stream. Otherwise, it may not fully incorporate, and you’ll have an oily consistency rather than a creamy one.

3. Add the beans, sliced cucumbers, and halved tomatoes to the dressing. Stir to coat the vegetables with the dressing.
4. Top the Italian white bean salad with crumbled feta cheese. You can also add chopped parsley and flakey sea salt if desired. Enjoy!

Serving Suggestions

This Italian bean salad pairs wonderfully with grilled meats, sandwiches, or as part of a light lunch spread. Serve it alongside a rustic loaf of bread, grilled chicken skewers, or veggie kabobs. For a protein-packed vegetarian meal, enjoy it over a bed of arugula or mixed greens.

Whether you’re making Tuscan bean salad for a weeknight dinner or bringing it to a potluck, it fits right in with everything from picnic spreads to holiday buffets.

Bonus: It travels well and doesn’t need to be kept piping hot or super cold—just pop it in a covered bowl and go!

Recipe FAQs

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