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Easy Italian Bean Salad Recipe

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4.3 from 21 reviews

This Easy Italian Bean Salad is a vibrant, nutritious, and refreshing dish combining tender cannellini beans, fresh vegetables, and a zesty homemade dressing. Perfect as a light lunch, side dish, or a quick meal, it features a medley of cherry tomatoes, cucumber, kalamata olives, and aromatic herbs, topped with crunchy sourdough croutons and optional cheese. The salad is versatile, easy to prepare, and can be customized with added greens, proteins, or served warm for a cozy twist.

Ingredients

Salad Ingredients

  • 2 x 400g tinned cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes, halved (or ¾ cup sun-dried tomatoes, diced)
  • 1 small cucumber, diced
  • ¼ red onion, thinly sliced
  • ½ cup kalamata olives, pitted and halved (optional but traditional)
  • ¼ cup fresh parsley, chopped
  • 1 cup sourdough croutons
  • Optional: shaved Parmesan or crumbled feta, for garnish

Dressing

  • 1 tbsp fresh rosemary or thyme, minced (or 1 tsp dried)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar (or lemon juice)
  • 1 tsp Dijon mustard (optional, for tang)
  • Salt and freshly ground black pepper, to taste

Croutons (if making from scratch)

  • Diced sourdough slices
  • 1 tbsp olive oil

Instructions

  1. Prepare Sourdough Croutons: If making croutons from scratch, dice sourdough bread slices and drizzle with 1 tablespoon of olive oil. Spread them evenly on a baking tray and bake in a preheated oven at 375°F (190°C) for about 10 minutes or until golden and toasted. Remove and set aside to cool.
  2. Combine Salad Ingredients: In a large salad bowl, add the drained cannellini beans, halved cherry tomatoes (or diced sun-dried tomatoes), diced cucumber, thinly sliced red onion, halved kalamata olives, and chopped fresh parsley.
  3. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, minced fresh rosemary or thyme (or dried), red wine vinegar (or lemon juice), Dijon mustard (if using), and season with salt and freshly ground black pepper to taste.
  4. Toss Salad and Dress: Drizzle the prepared dressing over the salad mixture. Add the sourdough croutons and gently toss everything together until evenly coated.
  5. Serve and Garnish: Transfer the salad to serving plates or a bowl, garnish with shaved Parmesan or crumbled feta cheese if desired, and serve immediately.

Notes

  • This salad holds up well for a few days when stored in the refrigerator; however, to keep croutons crunchy, store them separately and add just before serving.
  • For a more traditional green salad version, toss in a couple handfuls of arugula or baby spinach along with the other veggies.
  • To make this salad a more substantial meal, add canned tuna, roasted chicken, or a soft-boiled egg.
  • For a warm and comforting variation, gently warm the beans in a pan with olive oil and garlic before assembling the salad.

Find it online: https://flavorspath.com/easy-italian-bean-salad-recipe/