Italian White Bean Salad

Why You’ll Love It

Easy to prepare: Making this salad with cannellini beans is as easy as tossing the salad ingredients together, whisking the sauce ingredients, and then combining the two!
Fresh and flavorful: Juicy cherry tomatoes, piquant red onion, olives, and fresh basil are just some of the tasty ingredients in this easy Italian bean salad recipe. It just tastes so good.
A nice meal prep recipe: You can prepare a batch of this tasty salad and then refrigerate it and enjoy it for lunch or dinner throughout the week. If you have busy weeks but a free Sunday afternoon for meal prep, this white bean salad recipe is great!

Italian Cannellini Bean Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cannellini beans: Canned cannellini beans are the star of the recipe. You can use dried beans and soak and cook them if you want, but canned beans are so much easier!
Cherry tomatoes: For a pop of color and a sweet, juicy touch.
Castelvetrano olives: Green olives. You can sub Kalamata olives or another favorite.
Capers: To add a briny pop of flavor. Omit them if you aren’t a fan.
Worcestershire sauce: Adds a meaty, tangy flavor to the dressing.
Parmesan shavings: Use freshly shaved parmesan (from a block) for the tastiest results.
Garlic: Garlic goes in the dressing.
Vinegar: For a piquant touch. Balsamic vinegar, red wine vinegar, white wine vinegar, or apple cider vinegar would work. Or you could even use lemon juice.
Extra virgin olive oil: The basis of the bean salad dressing.

How to Make Tuscan Bean Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Combine the salad ingredients: Toss the beans with the tomatoes, olives, red onion, and capers.
Make the dressing: Whisk the dressing ingredients until combined.
The finishing touches: Pour the dressing over the salad and add the basil and parmesan, then toss, adding more salt and pepper if needed. Serve with crusty bread.

Substitutions and Variations

Different beans: Cannellini beans are always good, but you can sub great northern beans, butter beans, navy beans, white kidney beans or any kind of canned white beans to make this Italian bean salad.
Another olive variety: If you can’t find Castelvetrano olives, just use another kind of green olive.
Spice it up: The dressing has a small pinch of red pepper flakes but you can add more if you like.
Vegan version: Omit the parmesan shavings or replace it with your preferred vegan cheese substitute. Also make sure you’re using vegan Worcestershire sauce, as most are made with anchovies. (I’ve heard good things about this one!)
Herb it up: Add more fresh herbs to the dressing like cilantro, basil, oregano, mint, or dill.
Extra veggies: Add more color and appeal with thinly sliced cucumber, radishes, arugula, kale, marinated artichokes, sun dried tomatoes, or avocado.
Cheese it up: Add some feta, goat cheese or fresh mozzarella.
Creamier dressing: Add 1 or 2 teaspoons of Dijon mustard or mayo to the dressing.

Serving Suggestions

Appetizers: You could enjoy a small portion of this bean salad as an appetizer, perhaps paired with arancini (fried rice balls) or garlic cheese twists.
Side dishes: It also makes a delicious side dish alongside any kind of protein. Try it with tomahawk steaks or pesto salmon filets. Oh, and don’t forget a glass of Italian wine too!
Dessert: Finish the meal with a simple yet scrumptious lemon tart.

How to Store Cannellini Bean Salad

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: This salad wouldn’t freeze well.