Italian White Bean Salad
A vibrant and fresh Italian White Bean Salad featuring creamy cannellini beans, juicy cherry tomatoes, and briny olives, perfect for a light lunch or a delightful side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1.75 cups canned cannellini beans (drained and rinsed)
- 1 cup cherry tomatoes (quartered)
- 0.5 cups Nocellara or Castelvetrano olives (pitted)
- 0.25 cups red onion (thinly sliced)
- Kosher salt, to taste
- 0.5 cups parmesan shavings (skip for vegan version)
- 0.25 cups fresh parsley (chopped)
- 0.25 cups fresh basil (chopped)
- 1 tablespoon capers (optional)
- 1 clove garlic (minced)
- 1 tablespoon anchovy paste (optional)
- 0.5 teaspoon red pepper flakes (optional)
- Black pepper, freshly ground, to taste
- 0.5 cups extra virgin olive oil (high-quality)
- 2 tablespoons red wine vinegar
- 1 can Albacore tuna (drained, optional for protein)
- 1 loaf crusty bread (for serving)
Instructions
- Rinse and prepare the beans by draining and rinsing the cannellini beans in a large mixing bowl.
- Chop the cherry tomatoes and thinly slice the red onion.
- Mix the pitted olives into the bowl.
- Combine the chopped fresh parsley and basil.
- Season with minced garlic, optional anchovy paste, red pepper flakes, kosher salt, and freshly ground black pepper.
- Drizzle in the extra virgin olive oil and red wine vinegar.
- Toss gently until all ingredients are well-coated with the dressing.
- Let the salad rest for about 5 minutes to meld the flavors.
- Serve with slices of crusty bread.
Notes
Best enjoyed fresh; however, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg