Italian cannellini bean salad proves simple ingredients can deliver big flavor. It comes together quickly with no cooking required. Made with creamy cannellini beans, chewy sun-dried tomatoes, and a bright red wine vinaigrette, it’s fresh, vibrant, and gets even better as it sits.
This cold white bean salad can be served on its own or as an easy side dish. It’s a personal favorite around the holidays, especially at Christmas, due to its gorgeous colors.
And if you’re a fan of easy salads, my creamy chickpea salad has a unique twist, while the cherry tomato pasta salad is fresh and bright. This high-protein tuna pasta salad has been popular on the blog for months!
I spent many hours in the kitchen with both of my grandmothers growing up. It’s where my love of cooking began, and I learned so much from them. I remember my grandma Abruzzese making a handful of recipes on repeat, and Italian Cannellini Bean Salad was one of them. My version isn’t exactly hers, but it’s pretty close!
In my quest to increase my fiber intake, I’ve been making a different bean salad every week. Beans are high in fiber, protein, and nutrients. They’re a superfood! And since salads are so versatile, you can load them with good-for-you ingredients to make them even healthier. This salad is one of our favorites, and it literally takes 10 minutes to make.
Italian Cannellini Bean Salad
Don’t let the simplicity of the salad fool you! It’s delicious! Creamy cannellini beans and fresh herbs are combined with sun-dried tomatoes plus their oil, resulting in a delightful and addictive salad you’ll want to make on repeat – I have been!
The star of the show is the sun-dried tomatoes. Their chewy, tart, sweet flavor is perfection with the creamy cannellini beans! One of these days, when I finally get around to making a list of what I consider to be pantry essentials, sun-dried tomatoes will be on it. They’re a flavor bomb and belong in every pantry!
Ingredients You’ll Need
This is a simple recipe using mostly pantry ingredients. Fresh parsley is optional but recommended, especially when serving this dish during the holidays.
- Cannellini beans. Their creamy texture and mild flavor are perfect for this salad.
- Sun-dried tomatoes. They add a delightful chewiness and tangy, sweet flavor.
- Red wine vinegar. Along with olive oil, seasonings, and parsley for a simple, red wine vinaigrette to brighten up and balance the dish.
 | Cannellini White Kidney Beans High fiber and low sodium. A staple of Mediterranean cuisine. No salt added Eden beans in BPA, BPS, and phthalate-free cans since 1999 |
Italian Cannellini Bean Salad Instructions
This can be prepared in under 15 minutes. Detailed instructions are included in the recipe card below.
- Rinse and drain the beans, and add them to a large mixing bowl.
- Chop the parsley and add it to the bowl. Add the sun-dried tomato oil, red wine vinegar, salt, pepper, oregano, and smoked paprika. Stir gently, making sure all the ingredients are evenly combined. I prefer to use two small spatulas to avoid breaking up the beans too much.
- Taste and adjust the ingredients to your liking. I love vinegar, so I add a little more. I almost always write my recipes with less vinegar than I actually use, because I prefer a lot of acid. Remember that recipes are guides and not rules. Use as much or as little of each ingredient as you want.
- Serve immediately, or let it marinate in the fridge for about 30 minutes.
Store in an airtight container in the fridge for up to 5 days.
Notes & Serving Suggestions
- Canned beans are your friend. If you prefer to use dried beans and soak them, that’s your prerogative, but having a variety of canned beans on hand allows you to pull together salads like this in minutes.
- Stir well before serving. Dressing and sauces often settle to the bottom of the bowl, so giving it a good stir just before serving helps evenly distribute the dressing, ensuring every bite is delicious.
- Enjoy it as a light meal or snack or alongside virtually any cooked protein, especially grilled meat and seafood. Serve it over a bed of greens, such as spinach, kale, or arugula, to add volume and texture.
- Cannellini beans are often referred to as white kidney beans. Great Northern Beans would be my second choice. Having said that, if you have a favorite type of bean, feel free to use it. I’ve also made this with chickpeas. Although the textures are different, it’s delicious.
If you’ve tried my Italian Cannellini Bean Salad or any recipe on my site, please leave a comment below!
Italian Cannellini Bean Salad for Any Occasion
Ingredients
- 15.5 ounces cannellini beans
- 2 tbsp red wine vinegar
- 1 tbsp sun-dried tomato oil
- 1/3 cup sun-dried tomatoes, packed in oil
- 1/3 cup chopped Italian parsley
- 1/2 tsp sea salt
- 1/4 tsp dried oregano
- 1/8 tsp smoked paprika
- Optional: 1/4 teaspoon crushed red pepper
Instructions
- Add the cannellini beans to a small strainer and rinse with cold water.
- Drain thoroughly, and add the beans to a mixing bowl.
- Roughly chop the sun-dried tomatoes, if necessary. Add to the beans.
- Add the parsley, vinegar, sun-dried tomato oil, and seasonings to the beans.
- Stir gently, making sure all the ingredients are evenly combined.
- Taste and adjust the ingredients to your liking.
This was so tasty—perfect for an easy lunch option. Thank you!