This Tuscan Cannellini Bean Salad is full of plant protein from white beans and is bursting with Italian flavors. The perfect Summer meal prep recipe!Jump to Recipe
Quick and easy lunches are essential. Midday is often the busiest part of the day. So, having a few quick and simple recipes in your arsenal is key for lunchtime efficiency. My personal favorite way to lunch is prepping one main thing that can be used in a few different ways. And lately, this recipe has been it.
This salad is SO tasty! Its filled with flavorful and nourishing ingredients, and its packed with plant-based protein. Here is what you need to make it:
Cannellini Beans: Cannellini beans are big Italian White Beans that make this salad hearty and filling.
Sundried and Grape Tomatoes: I like to use both types for layers of flavor.
Fennel: For crunch.
Red Onion: You can also use shallot.
Parsley: I like to use flat leaf Italian parsley, here.
White Wine Vinegar: To dress the Tuscan Cannellini Bean salad.
Extra Virgin Olive Oil: Use good quality olive oil, here. I like Lucini.
Salt and Pepper: To season.
This recipe takes only minutes to prepare.
First, drain and rinse the cannellini beans.
Then, combine the beans and all the veggies in a large bowl.
Next, dress with white wine vinegar, extra virgin olive oil and salt and pepper.
Finally, toss it all together and serve or store.
How to Work with Fennel
Fennel has a subtle sweetness and slight licorice flavor that pairs really nicely with the Italian flavors in this Vegan Tuscan White Bean Salad.
To cut fennel:
First, cut the stalks off.
Then, quarter the bulb and remove the core. You may need to peel the outermost layer off of the bulb as it can be tough.
Finally, slice thinly across the grain. Fennel has lines like celery and can be stringy in the same way that celery can be.
Its delicious raw, like in this recipe, and also roasted like in my Warm Farro Salad with Roasted Garlic Vinaigrette!
If you don't like parsley, leave it out! I have made this Italian Cannellini Bean Salad this way before with delicious results.
If you don't have white wine vinegar, champagne vinegar or red wine vinegar will work, too.
What to Eat it With
This Tuscan Bean Salad is incredibly versatile.
Throughout the week I use it to:
Top hummus toast
Fill a wrap
Top a green salad
Eat as a side
And its delicious on its own, too! Having this salad in my fridge really makes putting meals together so much quicker.
To store this Tuscan Bean Salad, place it into an airtight container and keep it in the refrigerator for up to 4 days.
Looking for More Easy Lunches?
Green Vegan Salad by: Lazy Cat Kitchen
Tuscan Cannellini Bean Salad
- 1 Fine Mesh Strainer
- 1 Cutting Board
- 1 Chefs Knife
- 1 Large Bowl
- Measuring Cups and Spoons
- 1 Large Spoon
- 2 15oz Cans of Cannellini Beans, drained and rinsed
- ½ Large Fennel Bulb, trimmed, quartered, cored and thinly sliced
- ½ Small Red Onion, thinly sliced
- 1 Cup Grape or Cherry Tomatoes, halved
- ¼ Cup Chopped Sun-Dried Tomatoes
- 1 Cup Lightly Packed Italian Parsley, chopped
- 2 tablespoon White Wine Vinegar
- 2 tablespoon Extra Virgin Olive Oil
- Salt and Freshly Cracked Black Pepper to taste
- In a large bowl combine cannellini beans, sliced fennel, sliced onion, halved grape tomatoes, chopped sundried tomatoes and chopped parsley. Toss to combine.2 15oz Cans of Cannellini Beans, drained and rinsed, ½ Large Fennel Bulb, trimmed, quartered, cored and thinly sliced, ½ Small Red Onion, thinly sliced, 1 Cup Grape or Cherry Tomatoes, halved, ¼ Cup Chopped Sun-Dried Tomatoes, 1 Cup Lightly Packed Italian Parsley, chopped
- Add vinegar and olive oil to the bowl with a pinch of salt and pepper and toss well to coat.2 tablespoon White Wine Vinegar, 2 tablespoon Extra Virgin Olive Oil, Salt and Freshly Cracked Black Pepper to taste
- Serve immediately or transfer to an airtight container and place in the fridge for up to 4 days.
Let me know if you like this recipe and if there is anything you'd like to see me make next!