Cannellini Bean Salad 

If you’re looking for a quick and nutritious dish, this cannellini bean salad is a winner. Made with pantry staples like canned cannellini beans, fresh veggies, and a tangy lemon vinaigrette, it’s simple to prepare and full of Mediterranean-inspired flavour.

This salad works perfectly as a light lunch, a side dish for dinner, or even as a dip with nacho chips or crackers. 

Why You’ll Love This White Bean Salad

• High in plant-based protein thanks to the cannellini beans.
  
• Refreshing and light with cucumber, tomato, and parsley.
  
• Customizable with optional feta or your favourite olives.
  
• Great for meal prep since it tastes even better the next day once marinated in the dressing. 

Cannellini Bean Salad 

Ingredients

For the salad

• 1 can cannellini beans (rinsed and drained)
  
• ½ cucumber, finely chopped
  
• 1 handful cherry tomatoes, chopped
  
• ¼ red onion, diced
  
• 1 handful fresh parsley, chopped
  
• A few olives, diced
  
• Feta cheese, optional
  

For the dressing

• 3 tablespoon olive oil
  
• 2 tablespoon lemon juice
  
• 1 tablespoon red wine vinegar
  
• 1–2 garlic cloves, minced
  
• 1 teaspoon Dijon mustard
  
• 1 teaspoon dried oregano
  
• Salt and pepper to taste
  

Instructions

1. Chop all the veggies and open/rinse the can of beans. 
2. In a large bowl, combine the cannellini beans, cucumber, tomatoes, red onion, parsley, and olives.
3. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss gently to coat.
5. Add feta if using and give it one final mix.
6. Chill for at least 30 minutes for best flavour before serving.

Storage

This white bean salad keeps well in an airtight container in the fridge for up to 5 days. The flavours continue to develop, so it tastes even better the next day.

Serving Suggestions

• Serve as a refreshing side dish with grilled meats or fish.
  
• Enjoy as a light, protein-packed lunch on its own.
  
• Pair with nacho chips or crackers for some crunch 

FAQs: Cannellini Bean Salad 

Another Bean Salad Recipe

• Italian Bean Salad

Recipe

Juliana Crimi, RD

Cannellini Bean Salad

If you’re looking for a quick and nutritious dish, this cannellini bean salad is a winner. Made with pantry staples like canned cannellini beans, fresh veggies, and a tangy lemon vinaigrette, it’s simple to prepare and full of Mediterranean-inspired flavour.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Servings: 4 Servings

Course: Salad

Cuisine: Mediterranean

Ingredients Equipment Method

Ingredients

  

For the salad

• 1 can cannellini beans rinsed and drained
• ½ cucumber finely chopped
• 1 handful cherry tomatoes chopped
• ¼ red onion diced
• 1 handful fresh parsley chopped
• A few olives diced
• Feta cheese optional

For the Dressing:

• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1-2 garlic cloves minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Equipment

• Mixing bowl
• Measuring spoons
• Mixing spoon

Method

 

1. Chop all the veggies and open the can of beans.
2. In a large bowl, combine the cannellini beans, cucumber, tomatoes, red onion, parsley, and olives.
3. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss gently to coat.
5. Add feta if using and give it one final mix.
6. Chill for at least 30 minutes for best flavour before serving.