Try this delicious Italian bean salad recipe made with cannellini beans, cherry tomatoes, artichoke hearts, olives, capers, and fresh herbs in a vibrant basil vinaigrette. Perfect for meal-prep or quick lunches!
When it comes to lunch, I just don’t want to fuss, so I’m always looking for easy, healthy options I can make-ahead of time like this Italian bean salad. This cannellini bean salad comes together quickly with just a handful of ingredients and keeps well in the fridge so you can either make it at the last minute when you need it or meal-prep it ahead of time for weekday lunches, picnics and potlucks.
Filled with cherry tomatoes, artichoke hearts, olives, capers, fresh herbs and dressed with a vibrant basil vinaigrette, it’s a fresh and filling lunch filled with lots of bold flavors.
What are Cannellini Beans?
When it comes to Italian cooking, cannellini beans are a staple. Also known as white kidney beans, these creamy white beans are one of the most common types of beans used in Italian cuisine. With their thin skins and creamy interiors, cannellini beans are ideal for both soups and salads. They have a mild flavor that works well with a variety of ingredients and are tender and delicious.
If you love Mediterranean chickpea salads then you’ll love this Italian bean salad. It’s a great dish to make this time of year when tomatoes and basil are in abundance. Easy to make and easy to transport it’s a natural for meal-prep. It’s a healthy and effortless lunch option to have in your back pocket on those days when you just don’t know what to make.
Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cannellini Beans – To make this salad quick and convenient we’re using canned beans. Make sure to give them a good rinse before using them for the best flavor.
- Tomatoes – I like to use cherry tomatoes as their small size makes them perfect for salads. You can also use grape tomatoes.
- Artichoke Hearts - Jarred artichoke hearts are what we need here. You can use either marinated or packed in water.
- Olives - Skip the canned olives and go for more flavorful jarred Kalamata olives instead.
- Capers – Small but mighty capers bring a lot of flavor to the salad. (If your capers are salt-packed you’ll want to rinse them before adding them to remove excess salt.)
- Parsley – Chopped parsley adds both freshness and flavor.
- Basil Vinaigrette - Fresh basil is the star of this homemade dressing that features basil, garlic, red wine vinegar and olive oil.
How to Make an Italian Cannellini Bean Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by making the basil vinaigrette which is quickly whizzed together in the food processor by combining the basil with the garlic, red wine vinegar and olive oil to create a vibrant vinaigrette that has all the deliciousness of pesto but in a lighter form.
- All that’s left is to toss together the rinsed cannellini beans, cherry tomatoes, artichoke hearts, olives, capers and parsley with the basil vinaigrette and serve. If you have the time, allow the salad to sit for a bit before serving to allow all the flavors to meld. And if you are making this ahead of time reserve the cherry tomatoes and add those in last for the best flavor.
And that’s it! You’ve just made a simple, healthy and delicious salad to pack for lunch or serve with your favorite meal.
Variations:
- Add jarred roasted red peppers.
- Use great northern white beans instead of cannellini beans.
More Make-Ahead Salads:
Italian Bean Salad
Try this delicious Italian bean salad recipe made with cannellini beans, cherry tomatoes, artichoke hearts, olives, capers, and fresh herbs in a vibrant basil vinaigrette. Perfect for meal-prep or quick lunches!
Ingredients
- ½ ounce/14g basil
- 1 clove of garlic
- 1 Tablespoon/15ml red wine vinegar
- 2 Tablespoons/30ml extra virgin olive oil
- ¼ teaspoon fine sea salt
- 15 ounce/425g can of cannellini beans, rinsed and well drained
- 10 ounces/280g jar of artichoke hearts, drained and halved
- ¼ cup Kalamata olives
- 1 Tablespoon/15ml capers, rinsed
- ¼ cup finely chopped parsley
- 8 ounces/226 cherry tomatoes, halved
Instructions
- In the bowl of a small food processor combine the basil, garlic, red wine vinegar, olive oil and salt, pulse until smooth.
- Place drained cannellini beans in a large bowl and gently stir in dressing. Add artichoke hearts, olives, capers, parsley and tomatoes; stir to combine. Let salad sit at room temperature for 10 minutes for flavors to develop before serving.
- Refrigerate leftovers in an airtight container in the fridge for up to 3-4 days.
Notes
Variations:
- Add jarred roasted red peppers.
- Use great northern white beans instead of cannellini beans.
Storage:
Refrigerate leftovers in an airtight container in the fridge for up to 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 337Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 223mgCarbohydrates: 50gFiber: 15gSugar: 18gProtein: 14g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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