Loaded with artichoke hearts, olives, sundried tomatoes, and, of course, tender white beans, this Tuscan White Bean Salad is simply packed with flavor! Each bite will transport you to the Tuscan countryside, and the best part about this salad is how easy it is to make!

Tuscan Bean Salad with dressing

I love super simple but still flavor-packed salads, and this Tuscan White Bean Salad really delivers. It’s loaded with some of my favorite flavors: artichoke hearts, sundried tomatoes, olives, and more. The fresh herbs really give it a boost, and everybody always wants the recipe for this easy bean salad.

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White cannellini beans are the star of this salad. Not only are they packed with nutrition and fiber, but by using canned beans, you don’t have to worry about cooking them first. 

Read more: Tuscan White Bean Salad
salad with fresh herbs

Tuscan White Bean Salad

There’s a bit of chopping involved in making this recipe, but you can make this salad even the day before serving because the flavors just get better as it has a chance for the flavors to mingle. 

I serve this salad at potlucks and gatherings, and it’s often requested on game day. It also transports really well – just pop it into a big container and take it on picnics, share it at BBQs and more!

tossing a Tuscan salad

Why I love this recipe

  • Sure, there’s some chopping involved, but there’s no cooking, and it’s really quite an easy bean salad recipe.
  • Mix up the flavors! You can add all your favorite Tuscan ingredients to customize this salad. See my suggestions below.
  • It tastes even better the next day – make it the day or night before serving and the flavors will be amazing!
ingredients to make a Tuscan White Bean Salad

Gather these ingredients

  • Canned white Northern beans – Also called cannellini beans. You’ll need 4-5 15-ounce cans, rinsed and drained.
  • Cherry tomatoes – About 1 cup of halved cherry tomatoes.
  • Artichoke hearts – Drained and roughly chopped.
  • Red onion – Sliced very thin. This is a great job for a mandolin.
  • Bell peppers – Diced. I love using a combination of red, yellow, and orange bell peppers.
  • Black olives – Sliced. If you use canned olives, drain them first.
  • Sundried tomatoes – I like oil-packed sundried tomatoes. Drain them and chop them before using.
  • Parsley, oregano, and basil – Fresh herbs for the best flavor. Chop the herbs finely.
  • Red pepper flakes – This is optional, but a touch of heat is a great flavor booster.
  • Salt and pepper – To taste.
shaking a jar of salad dressing

<h3>For the dressing:

  • Olive oil – Use good quality extra virgin olive oil.
  • Red wine vinegar
  • Parmesan cheese – Finely grated.
  • Mayonnaise – Any kind, but avocado mayo is my first choice.
  • Honey
  • Garlic powder
  • Italian seasoning
  • Lemon juice – You’ll need the juice from 1 small lemon or half a big lemon.
  • Salt and freshly ground black pepper
how to make a Tuscan White Bean Salad

How to make the best Tuscan White Bean Salad

  1. Add the drained and rinsed white beans, cherry tomatoes, artichoke hearts, red onion, diced bell peppers, sundried tomatoes, black olives, and herbs to a large salad bowl.
  2. Add the olive oil, red wine vinegar, Parmesan cheese, mayonnaise, honey, garlic powder, Italian seasoning, lemon juice, and a pinch of salt and pepper to a jar with a tightly fitting lid and shake well to combine.
  3. Drizzle the dressing over the salad ingredients and toss to combine. 
  4. Serve and enjoy!
Tuscan White Bean Salad with olives, tomatoes red onion, peppers

Tips & substitutions

  • Consider adding 1 pound of salami cut into strips, 1 pound of provolone cheese cut into strips, 5.75 ounces of Spanish Manzanilla olives or 16 ounces of mini mozzarella cheese balls to make this a more meaty, protein-packed Tuscan cannellini bean salad. 
  • Add as much dressing as you like. Store any remaining dressing in the fridge for up to 2 weeks. Use it as a chicken marinade or add it to a leafy green salad. Delicious! 
  • You can serve the dressing on the side for guests to add themselves. 
  • This salad feeds about 10 as a side salad. You can divide the recipe in half to make a smaller amount or double it to feed a crowd.
bite of salad with white beans

Serving suggestions

Wondering what to serve with Tuscan White Bean Salad? This salad is so full of flavor and color that you want it to be the star of the meal! I’d suggest serving it with Mozzarella Chicken Bake, roasted pork tenderloin, or anything off the grill.

large bowl of white bean salads


Keep any leftover Tuscan White Bean Salad in an airtight container in the fridge for 2-3 days. Any unused dressing will keep in the fridge for up to 2 weeks.

a serving of Tuscan White Bean Salad

Check out these awesome salad recipes while you’re here

Tuscan Bean Salad with dressing
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Tuscan White Bean Salad

Loaded with Tuscan flavors and a creamy, tangy, herby dressing, this Tuscan White Bean Salad will transport you to the Italian countryside!
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 10
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  • 4-5 15 oz cans white Northern beans, rinsed
  • 1 cup halved cherry tomatoes
  • ½ cup artichoke hearts, chopped (drained)
  • 1 small red onion, sliced very thin
  • 2 bell peppers, diced (use red, yellow, orange)
  • ½ cup black olives, thinly sliced
  • ½ cup sun dried tomatoes, drained and chopped (optional)
  • 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


  • 1 cup extra virgin olive oil
  • red wine vinegar
  • ½ cup Parmesan Cheese, finely grated
  • 2 Tbsp mayonnaise
  • 4 Tbsp honey
  • 1 teaspoon garlic powder
  • 1 ½ tsp Italian seasoning
  • 1 small lemon, juiced
  • 1 tsp kosher salt, or more to taste
  • ½ tsp black pepper, or to taste


  • Prepare the dressing ingredients in a pint size jar and shake well; set aside.
  • In a large salad bowl, add the drained white beans.
  • Next layer the cherry tomatoes, artichoke hearts, red onion, peppers, sun dried tomatoes (optional), black olives, and all the fresh herbs.
  • Shake the dressing in the jar again and pour over the salad; gently toss and serve!


NOTES: Consider adding 1 pound of salami cut into strips, 1 pound of provolone cheese cut into strips, 5.75 ounces of Spanish Manzanilla olives or 16 ounces of mini mozzarella cheese balls to make this a more meaty, protein-packed Tuscan cannellini bean salad.
Cuisine: Italian
Course: Salad
Calories: 312kcal, Carbohydrates: 18g, Protein: 4g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 548mg, Potassium: 378mg, Fiber: 4g, Sugar: 12g, Vitamin A: 1328IU, Vitamin C: 47mg, Calcium: 129mg, Iron: 2mg
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Tuscan White Bean Salad