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Bowl of white bean salad with a serving spoon

Tuscan Bean Salad

Megan Calipari
This Tuscan bean salad is my favorite vegan recipe for cannellini beans! Its requires no cooking and has so many flavors and textures. The perfect summertime meal prep recipe.
5 from 5 votes
Prep Time 20 mins
Course Lunch, Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 6 Servings


  • 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.
  • Add vinegar and olive oil to the bowl with a pinch of salt and pepper and toss well to coat.
  • Serve immediately or transfer to an airtight container and place in the fridge for up to 4 days.
Keyword Bean Salad, Chickpea Salad, Easy Sides, Italian, Salads, White Bean Salad