Whip up this easy Marinated White Beans cannellini bean recipe for your next summer gathering! Packed with flavor and freshness, it's perfect for picnics or as a quick side dish or easy meal. Plus, it stays fresh in the fridge for days. You'll love this cannellini beans recipe!
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Recipe Highlights
Looking for a light and refreshing addition to your summer menu? This easy White Bean Salad is the perfect blend of flavors for picnics, barbecues, Memorial Day, 4th of July, or even as a quick weeknight side dish. With simple ingredients and minimal prep, it's a lifesaver for busy days. Plus, it stays fresh in the fridge for days!
When I’m in a hurry to make a simple side dish, I love to throw together a bowl of White Bean Salad! This is a healthy Italian salad featuring bright greens and soft skinned white cannellini beans. The dressing is flavorful without overpowering the delicate ingredients. It’s a simple yet elegant recipe to keep on hand! Who doesn't love a quick meal?
While the traditional three bean salad is a potluck staple, this upgraded version brings a burst of freshness and nutrients to the table. The vibrant flavors of fresh herbs perfectly complement the creamy texture of canned beans. Tossed in a tangy balsamic dressing, this hardy side dish bean salad that's sure to tantalize everyone's taste buds!
Why You'll Love It!
- 6 basic ingredients, plus any additional fresh herbs you choose!
- Use canned beans to make this dish in under 5 minutes!
- Gets better with age! It makes the best leftover.
- Plenty of options for customizing.
Keep reading to learn how to make this salad ahead of time for grab-and-go meals, discover substitutions to keep the flavors exciting!
If you're still not convinced, here are some other summer salad options you should consider. Tortellini Pasta Salad is a zesty, bright and has major curb appeal. It's packed full of pepperoni, salami, banana peppers, onion and eeeeveryone goes crazy over it. Tomato Cucumber Feta Salad packed with fresh vegetables and tangy feta cheese. It's the perfect Mediterranean salad recipe and comes together quickly with simple ingredients! And never underestimate the power of a humble Cucumber & Onions salad.
Ingredients
- EVOO: Use high quality extra virgin olive oil.
- Balsamic Vinegar: adds the perfect level of acidity to marry the herbs and beans.
- Oregano & Parsley: Brighten up your salad with fresh oregano and parsley from the garden. In cooler months, dried herbs work just as well.
- Onion: I like red onion in raw salads like this one, but a yellow onion or white onion would be fine.
- Sun-dried Tomatoes: The sweetness of sun-dried tomatoes is just so appealing. It's almost like a little bite of candy. While fresh tomatoes can be substituted, they will alter the flavor.
- Roasted Red Peppers: While not mandatory, roasting peppers adds sweetness. Quick sautéing in olive oil is an alternative.
- Cannellini Beans: These soft, mildly sweet creamy white beans are the star. You can use Great Northern beans, white kidney beans, butter beans or Navy beans as a substitute. Really any can of white beans will be a good substitute for a can of cannellini beans. They have a similar texture and flavor profile, making them a suitable alternative in the bean salad.
- Leafy Greens: Microgreens, arugula, spring greens, Swiss chard, or whatever you have on hand!
- Salt: I like Redmond's Real salt, kosher salt, Himalayan, or Celtic.
- Pepper: Fresh ground black pepper is my favorite! If you like a spicy kick, another option are chilli flakes or red pepper flakes.
See recipe card for quantities.
Instructions
- In a medium bowl, whisk together the olive oil, balsamic vinegar, salt, oregano, and parsley.
2. Add the beans, onion, sun-dried tomatoes, roasted red peppers, and microgreens to the bowl.
3. Toss to combine.Serve immediately or store in the refrigerator for up to three days.
Recipe
Marinated White Bean Salad
Equipment
- large mixing bowl
- knife & cutting board
Ingredients
White Bean Salad
- 15 ounce Cannellini beans 1 can
- 1 red onion medium, thin sliced
- ½ cup sun-dried tomatoes
- 1 red bell pepper thinly sliced
- 1 cup salad greens microgreens, arugula, spring mix
Dressing
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt
- ½ teaspoon oregano dried or ¼ cup fresh
- ½ teaspoon parsley dried or ¼ cup fresh
Instructions
- In a medium bowl, whisk together the olive oil, balsamic vinegar, salt, oregano, and parsley.
- Add the beans, onion, sun-dried tomatoes, roasted red peppers, and microgreens to the bowl.
- Toss to combine.Serve immediately or store in the refrigerator for up to three days.
Notes
- Rinse the Beans: Rinse the dried beans under cold water to remove any dirt or debris.
- Soak the Beans (optional):Soaking beans can help reduce cooking time and aid in digestion. There are two methods:
- Overnight Soak: Place the beans in a large bowl and cover them with water. Allow them to soak overnight or for at least 8 hours.
- Quick Soak Method: Place the beans in a pot and cover them with water, chicken broth or vegetable broth. Bring to a boil and let them cook for 1-2 minutes. Remove from heat, cover, and let them soak for 1-2 hours.
- Cook the Beans: Drain the soaked bowl of beans and rinse them. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender. This can take anywhere from 1 to 2 hours, depending on the type and age of the beans. Drain and let them cool before using in the salad.
Nutrition
How to Rehydrate Dry Beans
To prepare dried beans for this recipe, follow these steps:
- Rinse the Beans: Rinse the dried beans under cold water to remove any dirt or debris.
- Soak the Beans (optional):Soaking beans can help reduce cooking time and aid in digestion. There are two methods:
- Overnight Soak: Place the beans in a large bowl and cover them with water. Allow them to soak overnight or for at least 8 hours.
- Quick Soak Method: Place the beans in a pot and cover them with water, chicken broth or vegetable broth. Bring to a boil and let them cook for 1-2 minutes. Remove from heat, cover, and let them soak for 1-2 hours.
- Cook the Beans: Drain the soaked bowl of beans and rinse them. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender. This can take anywhere from 1 to 2 hours, depending on the type and age of the beans. Drain and let them cool before using in the salad.
Substitutions
Sometimes, you may find yourself missing a key ingredient for a recipe, or perhaps you're looking to switch things up to suit your preferences or dietary needs. Here are some easy substitutions to keep in mind:
- Cannellini Beans: If you can't find cannellini beans, feel free to use butter beans or any other variety of white beans. They will provide a similar creamy texture and mild flavor.
- Greens: You can use spinach, kale, or any other leafy greens that you prefer. They will provide a similar texture and nutritional benefits to your dish.
- Balsamic Vinegar: You can combine approximately one tablespoon of red wine vinegar with one teaspoon of honey or maple syrup to replace one tablespoon of balsamic vinegar. Alternatively, you can use apple cider vinegar or sherry vinegar as substitutes, although the flavor may vary slightly.
Variations
- Mediterranean Twist: Add chopped Kalamata olives, diced artichoke hearts, and crumbled feta cheese to the salad for a Mediterranean-inspired flavor profile. Drizzle with a lemon-herb vinaigrette made with olive oil, lemon juice, minced garlic, and dried oregano.
- Southwestern Flair: Mix in diced avocado, corn kernels, and black beans for a Southwestern twist. Top with a creamy cilantro-lime dressing made with Greek yogurt, lime juice, cilantro, and a dash of cumin.
- Protein Boost: Add grilled chicken breast or shrimp to the salad to make it more filling and protein-packed. Marinate the protein in a mixture of olive oil, lemon juice, minced garlic, and dried herbs before grilling.
- Spicy Kick: Add diced jalapeños or crushed red pepper flakes for a spicy kick. You can also mix in some chopped fresh cilantro or green onions for added flavor.
Helpful Equipment
- A salad spinner for washing and drying greens, ensuring they stay crisp and fresh for days in the fridge.
- A glass mason jar for storing leftovers in the crisper drawer.
- Basic kitchen essentials like a chef's knife, cutting board, and a medium-sized serving bowl with a spoon.
Serving Suggestions
- Perfect for potluck-style gatherings or as a main dish paired with crusty bread, sourdough croutons and served over a bed of salad greens. I like to sprinkle with fresh parmesan cheese and a squeeze of fresh lemon juice.
- Complements barbecue mains like grilled chicken or steaks, with its tangy dressing enhancing the flavors. You can always add chili flakes, roasted garlic cloves or herbs like fresh basil to intensify the flavor profile.
- Enjoy the salad's acidity with a crisp white wine such as Riesling or Pinot Grigio, or keep it casual with iced tea or craft beer for a laid-back cookout vibe.
- Pairs well with your favorite sandwich, such as air fryer chicken breasts served on a sourdough baguette and topped with Apricot dressing. (pictured below!)
Storage
A white bean salad can typically last in the refrigerator for 3-4 days when stored in an airtight container. Be sure to check for any signs of spoilage before consuming.
This salad is not suitable for freezing.
Preparation Tips for Busy Days
Preparing for a party or planning weekday lunches? You'll love this recipe that only gets better with time! Unlike salads that wilt, this one's flavors intensify as it sits, creating an irresistible dish.
To prep ahead, simply toss everything together and store it in an airtight container in the fridge.
Here's a handy trick: for individual servings, use mason jars. They keep the salad fresh and with a fork and napkin attached with a rubber band, it's perfect for on-the-go convenience. Snugly fitting in a cup holder, it ensures those delicate greens stay at their peak freshness.
FAQ
Yes, you can substitute cannellini beans with other white beans such as Great Northern beans or navy beans. You can also mix different types of beans for added variety and texture.
White bean salad is generally served cold, however it can be served warm, depending on your preference. If serving warm, you can gently heat the beans and other ingredients before tossing them with the dressing. If serving cold, simply chill the salad in the refrigerator before serving.
Wrapping Up with Flavor and Fun!
I hope you feel inspired to make this cannellini bean recipe! It's evident that this bean salad isn't just a recipe—it's a celebration of flavor, freshness, and kitchen creativity. With its vibrant medley of ingredients and effortlessly elegant preparation, it's a dish that ignites the senses and fuels the soul.
Whether it graces the table of a laid-back summer picnic, serves as a satisfying weekday lunch, or steals the show at your next gathering, this salad promises to make a memorable impression. And the beauty lies in its adaptability—whether you're reaching for seasonal favorites or pantry essentials, the recipe invites you to make it your own.
Until next time!
- Meg
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Bev
This salad is so refreshing! I have never thought to make a salad this way! Thank you for sharing!