This Italian White Bean Salad is a vibrant, nutrient-packed dish that brings classic Mediterranean flavors to your table in under 20 minutes.
Loaded with fiber-rich beans, heart-healthy olive oil, and fresh herbs, it provides plant-based protein and good fats while remaining low in saturated fat.
Quick, satisfying, and versatile, it’s perfect for lunch, a side, or effortless meal prep.
Italian White Bean Salad
Equipment
- 1 Medium Mixing Bowl
- 1 small bowl (for dressing)
- Spoon for mixing
Ingredients
For the Salad:
- 1 can 14 oz cannellini beans, drained
- ½ cup cherry tomatoes quartered (6–8 tomatoes)
- ¼ cup Nocellara del Belice or Castelvetrano olives torn
- ¼ cup red onion sliced into thin quarter moons
- ¼ teaspoon kosher salt
- 2 tablespoons parmesan shavings
For the Salsa Verde Dressing:
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon capers chopped
- 1 clove garlic finely minced
- ¼ teaspoon anchovy paste or substitute with ¼ tsp kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Optional Additions:
- 225 grams albacore tuna in olive oil drained
- Crusty bread for serving
Instructions
- Prepare the Salsa Verde Dressing: Start by gathering all your ingredients for the salsa verde. Chop the parsley and basil finely, ensuring no large stems remain, and place them in a small mixing bowl. Mince the garlic clove until it is very fine to release its full aroma. Add the chopped capers, anchovy paste (or kosher salt if preferred), red pepper flakes, and freshly ground black pepper. Finally, drizzle in the extra virgin olive oil and red wine vinegar. Stir gently with a spoon until all ingredients are evenly combined. This dressing should be aromatic, slightly tangy from the vinegar, and bursting with herb flavor. Set it aside for a few minutes to allow the flavors to meld.
- Prepare the Salad Base: Drain the cannellini beans thoroughly and rinse them under cold running water to remove any excess canning liquid. Place the beans in a medium-sized mixing bowl. Slice the red onion into thin quarter-moon shapes and quarter the cherry tomatoes. Tear the olives into smaller pieces if they are large. Add the onions, tomatoes, and olives to the beans. Sprinkle with ¼ teaspoon kosher salt and gently toss everything together with a spoon, making sure the beans remain intact while the vegetables are evenly distributed. The goal is to have a colorful, harmonious mix that showcases each ingredient.
- Combine Salad with Dressing: Once the beans and vegetables are evenly mixed, pour the prepared salsa verde dressing over the salad. Using a large spoon, gently fold the dressing into the salad. Take care not to mash the beans — use a gentle lifting and folding motion to coat each ingredient evenly with the vibrant dressing.This ensures every bite carries the full depth of flavor from the herbs, garlic, and olive oil.
- Add Parmesan Shavings: Sprinkle the parmesan shavings on top of the dressed salad. Use a light hand to distribute the cheese evenly, adding a subtle richness that complements the tangy, herbal dressing. The parmesan adds texture and a savory depth without overpowering the fresh flavors of the beans and vegetables.
- Optional Tuna Addition: If you want a protein boost or a heartier meal, gently place the drained albacore tuna on top of the salad. Break it into bite-sized pieces without shredding it completely, so each serving has chunks of tender, flavorful fish. The tuna pairs beautifully with the herbaceous dressing and creamy beans, creating a balanced Mediterranean-inspired plate.
- Serve and Enjoy: The salad is best served immediately while the herbs are fresh and the beans retain their firm texture. Serve it in individual bowls or on a large serving plate. For a more substantial meal, accompany the salad with crusty bread to soak up the flavorful dressing. This salad is versatile — it can be enjoyed as a light lunch, a side dish, or prepped in advance for easy meals throughout the week.
- Storage Tips: If you’re not serving immediately, store the salad and dressing separately in airtight containers in the refrigerator for up to three days. Combine them just before serving to maintain the beans’ texture and the vibrancy of the herbs. Parmesan can also be added right before serving to prevent it from softening in the fridge.
Notes
- Use high-quality canned beans or cook fresh cannellini beans for the best texture.
- Chop the salsa verde ingredients by hand rather than blending to preserve fresh flavor and texture.
- Ensure cherry tomatoes and olives are cut evenly so each bite is balanced.
- Toss the salad gently to avoid breaking the beans.
- This salad can be made ahead, but add parmesan and optional tuna just before serving for maximum freshness.
Chef’s Secrets for Maximum Flavor
To elevate this simple salad into a restaurant-quality dish, focus on ingredient freshness and layering flavors.
Hand-chopped herbs release more aroma than pre-chopped ones and give a natural, bright flavor.
Let the salsa verde sit for 5–10 minutes before combining with the beans — this allows the olive oil, vinegar, and garlic to meld and develop a deeper, richer taste.
When adding the beans and vegetables, gently fold them to maintain their structure and avoid a mushy texture.
A pinch of extra finishing salt or a drizzle of high-quality olive oil just before serving can make all the flavors pop.
Serving Suggestions for Every Occasion
This Italian White Bean Salad is wonderfully versatile.
Serve it as a light lunch on its own or pair it with crusty artisan bread for a more filling meal.
It also works beautifully as a side for grilled chicken, fish, or roasted vegetables.
For picnics or meal prep, pack the dressing separately and combine just before eating to maintain texture.
Adding a soft-boiled egg or roasted peppers can give extra depth, while topping with toasted nuts or seeds adds crunch and additional nutrients.
Storage Tips for Freshness
Store the salad in an airtight container in the refrigerator for up to three days.
To preserve the freshness of the herbs and crispness of the vegetables, keep the dressing separate until serving.
Parmesan and tuna should also be added at the last minute to avoid moisture softening the salad or cheese clumping.
If you make the salad ahead for meal prep, consider storing beans, tomatoes, and olives in one container, and the dressing and cheese in separate small containers — this ensures every serving tastes vibrant and fresh.
Frequently Asked Questions
1. Can I use other types of beans instead of cannellini?
Yes! Great alternatives include chickpeas or navy beans.
These beans maintain texture well and absorb the dressing’s flavors, although cannellini remains ideal for creaminess and traditional taste.
2. Is it necessary to use anchovy paste in the dressing?
No, anchovy paste adds umami and depth, but it can be omitted or substituted with an additional ¼ teaspoon of kosher salt if you prefer a fully vegetarian version.
3. Can I prepare this salad in advance?
Absolutely! Prepare the beans, vegetables, and dressing separately and combine just before serving.
This helps maintain texture and ensures the herbs remain vibrant.
4. How can I make this salad more protein-rich?
Adding albacore tuna, grilled chicken, or a boiled egg increases protein content.
Beans already provide plant-based protein, making this salad a healthy, balanced meal.
5. What’s the best way to serve it?
Serve immediately for the freshest taste, either as a main lunch, a side dish, or part of a buffet.
Pair with crusty bread, roasted vegetables, or grilled proteins to create a complete Mediterranean-inspired meal.
