This Tuscan Cannellini Bean Salad is full of plant protein from white beans and is bursting with Italian flavors. This bean salad only requires 8 ingredients and 10 minutes to make and it gets better as it sits in the refrigerator. The perfect Spring and Summer meal prep recipe!
Beans and lentils are one of my favorite pantry staples. Canned chickpeas turn into Buffalo Chickpea Wraps in minutes. And, canned lentils turn into Lentil Tacos in a flash. And, if you're more of a butterbean person, they turn into Vegan Creamy Tuscan Butter Beans in 15 minutes! They make cooking so fast and easy.
But today, we are focusing on cannellini beans. They are big, creamy, and hearty and make this Tuscan Cannellini Bean Salad come together in a flash.
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Why You'll Love This Recipe
- This salad is super easy to make and only requires 10 minutes!
- It gets better as it sits in the refrigerator.
- This Tuscan Cannellini Bean Salad is full of Italian flavors like fennel and sun-dried tomato.
- It only requires 8 ingredients to make.
- And it is gluten-free, dairy-free, and completely vegan so anyone can enjoy it!
Ingredient Notes
Cannellini Beans: Cannellini beans are big Italian white beans that make this salad hearty and filling. They are also labeled as white kidney beans.
Sun-Dried Tomatoes and Grape Tomatoes: I like to use both types for layers of flavor.
Fennel: I love fennel. It has a mild anise flavor and adds a nice crunch to this Tuscan Cannellini Bean Salad.
White Wine Vinegar: I use white wine vinegar, but you can also use red wine vinegar!
Extra Virgin Olive Oil: Use good quality olive oil, here. I like Lucini Extra Virgin Olive Oil.
Substitutions
Cannellini beans can be substituted for any white bean. Navy beans or Northern beans would be my top choice.
If you don't like parsley, leave it out! I have made this Italian Cannellini Bean Salad this way before with delicious results.
How to Work with Fennel
Step 1. This is a whole fresh fennel. Start by chopping the stalks off and peeling the outermost layer of the bulb off because its usually very tough.
Step 2. Then, quarter the bulb and remove the core. Finally, slice thinly, across the grain. Fennel has lines like celery and can be stringy in the same way that celery can be.
Step by Step Instructions
Step 1. To make the salad, add the cannellini beans, cherry tomatoes, sliced red onion, sliced fennel, chopped sun-dried tomatoes and parsley to a large bowl.
Step 2. Dress the Tuscan Cannellini Bean Salad with extra virgin olive oil, white wine vinegar, salt and freshly cracked black pepper and toss to combine. Serve!
Recipe FAQs
Place it into an airtight container and keep it in the refrigerator for up to 4 days.
Yes! They are delicious, soft and creamy when cold. They do not get crumbly or dry like some other types of beans.
Cannellini beans are slightly larger. But, in general, they are good substitutes for each other.
Expert Recipe Tips
If you want to add basil to this salad, add it to each portion individually. Basil wilts very quickly, so the salad will not store as well if you mix basil into it!
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📖 Recipe
Tuscan Cannellini Bean Salad
Equipment
- 1 Fine Mesh Strainer
- 1 Cutting Board
- 1 Chefs Knife
- 1 Large Bowl
- Measuring Cups and Spoons
- 1 Large Spoon
Ingredients
- 2 15oz Cans of Cannellini Beans, drained and rinsed
- 1 Cup Grape or Cherry Tomatoes, halved
- 1 Cup Italian Parsley, lightly packed, chopped
- ½ Large Fennel Bulb, cored and thinly sliced
- ½ Small Red Onion, thinly sliced
- ¼ Cup Chopped Sun-Dried Tomatoes
- 2 tablespoon White Wine Vinegar
- 2 tablespoon Extra Virgin Olive Oil
- Salt and Freshly Cracked Black Pepper to taste
Instructions
- In a large bowl combine cannellini beans, halved grape tomatoes, parsley, sliced fennel, sliced onion and chopped sun-dried tomatoes.2 15oz Cans of Cannellini Beans, drained and rinsed, ½ Large Fennel Bulb, 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 Italian Parsley, lightly packed, chopped
- Add the vinegar, olive oil, salt and black pepper. Toss well to combine.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 refrigerator for up to 4 days.
Julia York
I love the sound of this salad. It'd make a great make-ahead lunch. I think I'm going to make it with roasted fennel... love roasted fennel so sweet and delicious, it would be lovely with the other flavours. Well, I least I know what I'm going to try for lunch today.
Gabriela
I love the addition of fennel here. This salad will be perfect for meal prep tomorrow.
Kalin
Bean salad is so filling and I love it for lunch! This looks so good!
Giangi
I am in heaven with this recipe. LOVE it! Refreshing and super easy to make. Thank you for sharing it. Will be on my menu this weekend.
Gregory Halpen
This dish looks so bright and fresh. A no cook plant-based meal sounds delicious! For sure making this one.
Cindy Mom the Lunch Lady
Oh wow this recipe looks great! I also love that most of these ingredients are 0pts on WW!
Cynthia Kinder
I made it this morning. Simple to make and delicious! I will definitely be making it again.
Megan Calipari
So happy you enjoyed it! 😊
Ellen Calipari
Just made this for the first time. So easy to make and really delicious. Just had a friend ask me for the recipe!
Megan Calipari
So happy you liked it!
K Hart
Looks great! Do you ever add nutritional info? As a diabetic I have to watch carbs/sugar content.
Rosemarie Carr
so wonderful! I am not a fan of raw fennel (I saw that someone roasted it first. might try that) I just sub with celery. Still delicious!!