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a white bowl of tuscan bean salad with silverware to the right and a striped napkin on the left with the corner of another bowl of white bean salad showing on the top right.
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5 from 5 votes

Italian Bean Salad

This Italian bean salad is fresh, healthy, and easy to make with creamy cannellini beans, herbs, and a tangy vinaigrette. Perfect for picnics!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Italian, Mediterranean, American
Keyword: Vegetables, vegetarian, white beans, bean salad, potluck food, tuscan bean salad
Servings: 4 servings
Calories: 270kcal
Author: Renae Gerhardstein

Equipment

Ingredients

  • 1 lemon juiced
  • 1 tablespoon dijon mustard
  • ½ teaspoon garlic minced
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon thyme leaves minced; feel free to swap it for parsley
  • ⅓ cup extra virgin olive oil
  • 30 ounces canned cannellini beans drained and rinsed - *See Notes
  • 1 seedless cucumbers sliced into half moons
  • 1 pint cherry tomatoes halved
  • 4 ounces crumbled feta omit for a vegan salad

Optional Garnish

  • 2 tablespoons Italian parsley chopped
  • sea salt flakes to taste

Instructions

  • Add the lemon juice, dijon mustard, garlic, italian seasoning, and thyme to a large bowl. Whisk to combine.
  • Slowly incorporate the olive oil, constantly whisking as you pour. Continue whisking until the dressing is fully emulsified and slightly opaque.
    Season with salt and pepper to taste.
  • Add the cannellini beans, sliced cucumbers, and halved tomatoes to the bowl. Stir to coat the vegetables with the dressing.
  • Top the salad with crumbled feta and enjoy. Garnish with chopped parsley and sea salt flakes, if desired.

Notes

  • Let the salad sit for at least 30 minutes before serving. This gives the beans time to absorb the dressing and allows all the flavors to come together for a perfectly balanced bite in every forkful!
Recipe Variaitions:
  • 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.
Storing Instructions:
  • This salad can be kept in an airtight container in the fridge for up to three days. Without cheese, this salad will stay fresh for up to four days.
  • Make it ahead of time. It actually tastes even better after a few hours in the fridge as the flavors meld together.

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 10g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 25mg | Sodium: 379mg | Potassium: 348mg | Fiber: 2g | Sugar: 4g | Vitamin A: 738IU | Vitamin C: 42mg | Calcium: 171mg | Iron: 2mg
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