Easy Cannellini Bean Salad – 5 Minute Recipe!

This easy Mediterranean inspired Cannellini Bean Salad is made with canned beans and a few other flavorful ingredients… in only five minutes! It’s the perfect no-cook Vegetarian side dish for gatherings and busy weeknights. Make a bowl today!

Say goodbye to boring bean salads! The flavors in this cannellini bean salad are so simple, but just absolutely wonderful. It’s got creamy white beans, juicy tomatoes, bright herbs, rich olive oil, and just the right amount of acid from the red wine vinegar.

Together, the Mediterranean inspired flavors are bright, and the finished dish is rustic, inviting, and just downright cozy. That’s a lot to say about a bean salad!! Serve with crusty bread, simple grilled fish, meatballs, or marinated chicken breasts.

This is one bean salad that’ll convert even those who aren’t thrilled with vegetarian dishes or beans. Even my meat-and-potatoes husband took one bite and said, “Oh! Wow! This is really good!” And then he had a second helping.

This salad is made mostly with pantry and household staples, but my favorite thing about it is that the salad and the dressing are made and tossed together in the same bowl, so there’s no extra dirty dishes or work for you!

You may also like: Greek Chickpea & Cucumber Salad, Mediterranean Salad with Tuna.

🍅 Recipe Ingredients

• Cannellini Beans. This recipe is made with canned beans for ease, but dried beans will work too – just plan to give yourself 7 to 8 hours of extra time to cook them!
• Cherry Tomatoes
• Red Onion. When the onion marinates in the vinegar dressing a bit before serving, it takes a lot of the harshness out of them!
• Parsley or if you don’t have fresh herbs, substitute a mixture of dry Italian seasonings.
• Red Wine Vinegar
• Olive Oil
• Salt & Pepper

Optional Ingredients

These would be fabulous additional ingredients. Depending on what you have on hand and what you enjoy, feel free to add in any or all of the following:

• 1-2 Avocados, diced *
• 1 cup baby arugula*
• 1/4 cup crumbled feta
• 1 bell pepper, diced

*For best results, wait until just before serving to stir the avocado and/or arugula into the salad.

What are Cannellini Beans?

Cannellini beans are one variety of white beans. They look like cream colored kidney beans, their flavor is mildly nutty and earthy, and the skins are extremely tender.

Cannellini beans are the most commonly used white bean in Italian dishes, particularly those with mediterranean influences.

➡️ If you don’t have cannellini beans, you can substitute any other white bean. Great northern beans, navy beans, and baby lima beans all work

🔪 Recipe Steps

The beauty of this recipe is in its simplicity. The ingredient and the cooking process are incredibly easy to simple it is.

Do the prep work: Open the cans of beans, pour the contents into a colander, and rinse well under water. Mince the onions and parsley. Slice the tomatoes in half.

Mix & serve: Add all the ingredients to a large bowl and mix it together well. Season to taste with salt and pepper. You can serve it immediately or cover and set it the refrigerator until you’re ready to enjoy it, but give it a quick toss before serving.

📝 Notes & Helpful Info

To make in advance

This recipe is great to make in advance! I’ve found it’s even better if you make it a day in advance and give the flavors a chance to meld together. If you’re making it more than a day in advance, leave the tomatoes and parsley separate, then mix them in before serving. That’ll give you the freshest tasting salad.

To store leftovers

Transfer any leftovers to an airtight container and store in the refrigerator 3-4 days. Give it a good stir before you serve it to toss the dressing with the salad again!

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