Italian Bean Salad
Loaded with flavors, textures and colors and topped with a tangy, cheesy dressing, this Italian Bean Salad is a keeper! I love this salad – it’s hearty enough to be a main dish or side, and it’ll steal the show at parties and potlucks. Healthier and oh-so-delicious, you won’t believe how easy it is to make this fabulous salad!
This salad is a cross between an Italian chopped salad and a 3-bean salad, but this one is way easier and tastier. We made this salad for our kids this past week and everyone loved it (and wanted to take leftovers home). Do your kids do that, too? HA. Family dinners are a big thing in our home these days! And everyone loves salads.
Italian Bean Salad
Cannellini beans are the star of this show. What are cannellini beans? They’re large, white, and kidney-shaped beans in the legume family. Known for their smooth, nutty flavor, they blend well into a variety of dishes, absorbing surrounding flavors while maintaining their structure. Rich in protein, fiber, and minerals like iron and magnesium, they’re nutritious, delicious, and so versatile. They’re also called white kidney beans, so watch for that, too.
There’s so much going on in this salad. I just love the different colors and textures, and with flavor in every single bite, it’s a show-stopping salad for sure! Plus, you can get it ready ahead of time, and it tastes better the longer it sits, so don’t be afraid to prep and dress it even hours before serving.
You need a big bowl for this salad, because it makes enough for a crowd. I use my wood and enamel salad bowl – it’s the perfect size for this salad, and it looks so pretty with the salad in it! But wait … have you seen all of our epic salad bowls? The largest is 21.5 inches!
Why I love this recipe
- It’s an easy salad that tastes way more complicated than it is! There’s a bit of chopping, but not much, and it can all be made ahead of time.
- The dressing ties it all together with a touch of sweetness, nutty Parmesan, and plenty of herbs.
- You can add grilled chicken or shrimp, salami, and a variety of other meats to turn it into a meaty entree.
- This salad tastes even better the next day, and I look forward to the leftovers!
Gather these ingredients
- Canned cannellini beans – You’ll need about 4 15-ounce cans.
- Cherry tomatoes – Cut in half, or use grape tomatoes.
- Fennel bulbs – Thinly shaved. Use a mandolin to get paper-thin slices.
- Red onion – Thinly sliced. You can use the mandolin here, too.
- Bell peppers – Use a variety of colors to add more color to your salad.
- Sundried tomatoes – Sliced, or buy them pre sliced.
- Black olives – Buy the sliced ones to cut down on prep time.
- Parsley, oregano, basil – Fresh herbs, chopped finely.
- Red pepper flakes – To add a touch of heat.
- Salt and pepper
For the dressing:
- Olive oil – Use good quality extra virgin olive oil.
- Red wine vinegar
- Parmesan cheese – Finely grated.
- Mayonnaise
- Maple syrup – Or honey.
- Garlic powder
- Italian seasoning
- Lemon juice – From a fresh lemon.
- Salt and pepper – To taste.
How to make the best Italian Bean Salad
- Chop and slice the vegetables so that everything is prepared and ready to go.
- Add the drained canned cannellini beans, cherry tomatoes, sliced fennel and red onion, diced bell peppers, sundried tomatoes, olives, and herbs to the bottom of a large bowl.
- Add the olive oil, red wine vinegar, Parmesan cheese, mayonnaise, maple syrup, garlic powder, Italian seasoning, lemon juice, a pint of salt, and a few grinds of black pepper to a jar with a tightly fitting lid. Shake to combine.
- Drizzle the salad dressing over the salad ingredients and toss to combine.
- Serve and enjoy!
Tips & substitutions
- There’s so much you can add to this salad. I love it topped with grilled chicken or shrimp, but you can also add salami, pepperoni, mozzarella balls, and more to make this a meaty Italian salad recipe.
- Buy sundried tomatoes packed in oil and drain them, this way, you don’t have to worry about rehydrating the tomatoes.
- You can rinse the beans and then drain them if you like, but the aquafaba, the liquid in the can, adds flavor, so some residual liquid is fine. Save the rest of the aquafaba to use in other recipes.
Serving suggestions
This is a terrific potluck salad, but I’ll also serve it with other dishes when entertaining at home. It pairs perfectly with hearty Italian soups, pastas, grilled salmon, and so much more!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. It tastes even better the next day!
Check out these awesome hearty salad recipes while you’re here
Get the Recipe:
Italian Bean Salad
Ingredients
- 4 15 oz cans cannellini beans, or white Northern beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1-2 small fennel bulbs, outer part removed and thinly shaved and chopped (use a mandolin)
- 1 small red onion, sliced very thin
- 2 bell peppers, diced (use red, yellow, orange)
- 1 cup sun dried tomatoes, finely sliced (we use Delallo brand, drained)
- ½ cup black olives, thinly sliced
- ½ cup minced flat-leaf parsley, finely chopped
- ½ cup fresh oregano, finely chopped
- ½ cup fresh basil, finely chopped
- ½ teaspoon red pepper flakes, optional
- Lightly add sprinkle of salt and pepper
Dressing:
- 1 cup extra virgin olive oil
- ⅓ red wine vinegar
- ½ cup Parmesan Cheese, finely grated
- 2 Tbsp mayonnaise
- 4 Tbsp maple syrup, or honey
- 1 teaspoon garlic powder
- 1 ½ tsp Italian seasoning
- 1 small lemon, juiced (we use Meyer Lemon)
- 1 tsp kosher salt, or more to taste
- ½ tsp black pepper, or to taste
Equipment
Instructions
- In a jar prepare the dressing ingredients and shake well; set aside.
- In a large bowl, add the drained beans. Next layer the cherry tomatoes, finely sliced fennel, red onion, peppers, sun dried tomatoes, black olives, and fresh herbs.
- Shake the dressing again and drizzle all of it over the salad; gently toss and serve!
- It’s amazing, packed with herbs. The longer it sits, the better in flavor.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
