Tuscan Cannellini Bean Salad

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

5 from 8 votes

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!

Prep Time15

Total Time15

Course: Lunch, Main Course, Salad, Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 172kcal

Author: Megan Calipari

Cost: $4

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