This fabulous Mediterranean-inspired white bean salad is an easy, healthy side dish or salad you’ll totally love! Tender cannellini beans are marinated in a flavorful garlic and shallot dressing tossed with colorful bell peppers, cherry tomatoes, and fresh herbs.

If you love this type of salad, you need to try my other creations that also have that Mediterranean flair. My bulgur salad is nutty and refreshing, the quinoa salad is light yet filling, and my easy chickpea salad is all about the flavors and textures.

 

When we talk about salads, it’s easy to picture a classic garden salad with vibrant lettuce and colorful toppings, isn’t it? But let me tell you, there’s a whole world of salads out there waiting to be explored! Take this Mediterranean-inspired easy bean salad recipe of mine, for example. It’s a delicious mix of cannellini beans, along with a variety of tasty and fresh vegetables and aromatics. Not only does it make a flavorful light lunch or a great side dish, but it can also stand out as an appetizer or even a satisfying main course.

To make things even easier, we are using canned beans to make this refreshing salad. From there, all you have to do is blanch the beans, soak them, and let the salad rest for a bit before serving; that way, the flavors will have a chance to meld and blend.

Ingredients You’ll Need

This vibrant cannellini bean salad recipe combines simple ingredients to create a refreshing and delicious dish. Below, you’ll find all you need to make this salad. Scroll down to the recipe card for exact measurements and complete directions.

• Olive Oil: A little bit for cooking the garlic, and a bit more for the dressing.
• Garlic: Freshly minced is best, but you could also use minced garlic from a jar. 
• Cannellini Beans: Two cans, well rinsed and thoroughly drained. If you prefer to use dried beans, you could pre-cook them the day before and follow the instructions from my beans and rice recipe for guidance.
• Vinegar: Red wine vinegar is great in this recipe, but you can substitute it with apple cider vinegar or white vinegar.
• Lemon Juice: Again, fresh is preferred, but bottled would be fine.
• Shallot: Peel and mince a small shallot. 
• Bell Pepper: Wash and cut a small red bell pepper and yellow bell pepper into ¼-inch pieces. Green or orange bell pepper will also work.
• Tomatoes: I like to use quartered cherry tomatoes, but you can take inspiration from my heirloom tomato salad and use any variety of tomatoes cut into bite-sized pieces.
• Fresh Basil and Fresh Parsley: The fresh herbs add a sweet, herbal, and peppery fragrance. If you need to use dried herbs, they will still taste good, just not quite as zesty.

What Kind of Beans Can I Use?

You can substitute just about any bean variety in this recipe. If you’re looking for a substitute that’s similar to cannellini beans, great northern beans are probably your best bet. But garbanzo beans (aka chickpeas), baby lima beans, black-eyed peas, and all kinds of other tasty beans would also work.

How to Make Cannellini Bean Salad

This simple salad recipe is flavorful and perfectly textured, tossed with cherry tomatoes, bell peppers, canned beans, and shallots. Then there’s that delicious oil and vinegar dressing that you’ll want to drizzle over everything!

1. Cook the Garlic. Set a skillet pan over medium heat and add a spoonful of extra virgin olive oil. Let the oil heat, and then add the garlic. Cook it for a bit, letting it turn golden. Be extremely careful not to burn it, as burned garlic tastes very bitter. 
2. Heat the Beans. Add the rinsed and drained cannellini beans into the saucepan, along with two cups of water. Sprinkle with salt, and bring to a simmer. Turn the heat off and let the beans stand for 15 minutes, covered.
3. Make the Dressing. While the beans soak, whisk the rest of the olive oil with the vinegar, lemon juice, and shallots. Let the dressing stand for 15 minutes.
4. Assemble the Salad. Drain the beans and place them in a bowl with the dressing. Stir in the remaining ingredients and toss gently. Taste for seasoning, and add more salt and pepper as needed.
5. Rest. Let the bean salad rest for 20 to 30 minutes before you serve it.

Serving Suggestions

Prepare this cannellini bean salad in advance for a filling meal that works as either a lunch or a side dish to any dinner recipe you serve. If you’d like to add a few other items to the menu, don’t skip these tender stovetop chicken breasts, or add crisp air fryer bacon to it! Also, a juicy bean salad recipe cries out for some homemade lavash bread to sop up all that goodness. Whole wheat focaccia is a nice choice, too.

Storing Instructions

This hardy, but light salad is great for making ahead, because it stays good (in your fridge, of course) for four to five days! Just keep it in an airtight container, and serve cold.

More Healthy Salad Recipes

• Avocado and Feta Cheese Orzo Salad
• Russian Layered Salad
• Hawaiian Macaroni Salad
• Avocado Chicken Egg Salad
• Mediterranean Cobb Salad
• Tomato Salad with Sweet Onions