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    Home » Recipes » Quick Vegan Salads

    Tuscan Cannellini Bean Salad

    Published: Apr 9, 2021 · Modified: Jan 12, 2025 by Megan Calipari · This post may contain affiliate links · 12 Comments

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    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!

    Italian Cannellini Bean Salad in a large bowl on a white cloth with an olive oil bottle in the background.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Substitutions
    • How to Work with Fennel
    • Step by Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Easy Lunches?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients needed for making this bean salad in small bowls on a marble surface.

    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 raw fennel in salads like my Fennel Cucumber Salad. 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

    Whole fennel bulb on a marble surface.

    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.

    Quartered and cored fennel bulb on a marble surface.

    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

    Ingredients for bean salad in a large mixing bowl.

    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.

    Tuscan Cannellini Bean Salad in a white bowl on a white cloth with parsley in the foreground.

    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

    How should I store this Tuscan Bean Salad?

    Place it into an airtight container and keep it in the refrigerator for up to 4 days.

    Can cannellini beans be eaten cold?

    Yes! They are delicious, soft and creamy when cold. They do not get crumbly or dry like some other types of beans.

    What is the difference between cannellini beans and great northern 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!

    Tuscan cannellini bean salad with tomatoes and parsley in it in a large bowl on a white cloth.

    Looking for More Easy Lunches?

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    • Mediterranean Chickpea Couscous Salad in a bowl.
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    • Beet cucumber salad in a bowl with a gold spoon.
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    • Vegan Chickpea Tuna Salad Sandwich on a small plate.
      Vegan Chickpea Tuna Salad

    If you tried this Tuscan Cannellini Bean Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Italian cannellini bean salad in a bowl with a gold spoon in it.

    Tuscan Cannellini Bean Salad

    Megan Calipari
    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!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Lunch, Main Course, Salad, Side Dish
    Cuisine American, Italian
    Servings 6 Servings
    Calories 172 kcal

    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.

    Notes

    If you can't find, cannellini beans, feel free to use any white bean in this recipe.
    If you want to add basil to this recipe, add it to individual portions! If you mix basil directly into the salad it will wilt quickly and the salad will not keep as well in the refrigerator.
    I do not recommend freezing this recipe.

    Nutrition

    Serving: 1ServingCalories: 172kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 24mgPotassium: 364mgFiber: 2gSugar: 4gVitamin A: 1030IUVitamin C: 24mgCalcium: 34mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Julia York

      April 10, 2021 at 10:45 am

      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.

      Reply
    2. Gabriela

      April 10, 2021 at 11:05 am

      5 stars
      I love the addition of fennel here. This salad will be perfect for meal prep tomorrow.

      Reply
    3. Kalin

      April 10, 2021 at 1:00 pm

      Bean salad is so filling and I love it for lunch! This looks so good!

      Reply
    4. Giangi

      April 10, 2021 at 1:47 pm

      5 stars
      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.

      Reply
    5. Gregory Halpen

      April 10, 2021 at 2:04 pm

      5 stars
      This dish looks so bright and fresh. A no cook plant-based meal sounds delicious! For sure making this one.

      Reply
    6. Cindy Mom the Lunch Lady

      April 11, 2021 at 4:12 pm

      5 stars
      Oh wow this recipe looks great! I also love that most of these ingredients are 0pts on WW!

      Reply
    7. Cynthia Kinder

      April 14, 2021 at 3:10 pm

      5 stars
      I made it this morning. Simple to make and delicious! I will definitely be making it again.

      Reply
      • Megan Calipari

        April 16, 2021 at 7:36 pm

        So happy you enjoyed it! 😊

        Reply
    8. Ellen Calipari

      May 28, 2023 at 11:18 pm

      5 stars
      Just made this for the first time. So easy to make and really delicious. Just had a friend ask me for the recipe!

      Reply
      • Megan Calipari

        May 29, 2023 at 9:14 am

        So happy you liked it!

        Reply
    9. K Hart

      June 11, 2023 at 8:28 pm

      Looks great! Do you ever add nutritional info? As a diabetic I have to watch carbs/sugar content.

      Reply
    10. Rosemarie Carr

      July 03, 2024 at 6:57 pm

      5 stars
      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!!

      Reply
    5 from 7 votes

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