Cannellini Bean Salad

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This easy and fast cannellini bean salad combines fluffy white beans with juicy tomatoes, savory olives, and refreshing parsley. All tossed in a fantastic lemon garlic dressing.

The perfect make-ahead lunch ready in 10 minutes.

When it comes to lunch, I’m always looking for variety and nutrition. Bonus points if it’s something I can make with easy ingredients and ahead of time.

This cannellini bean salad is perfect for when I want a fresh, healthy meal ready in minutes.

The recipe is embarrassingly easy to make. It uses only 4 basic ingredients and a super simple dressing, but it packs a protein punch and big flavors.

The combination of textures and flavors is utterly delicious. It keeps well in the fridge and is great for work lunches, picnics, and potlucks.

Serve it with , or fancy, and you’ll have everyone coming back for seconds.

Grab your salad ingredients, and make a protein-packed salad that is so simple and so good.

Watch how to make it

List of the ingredients

• Cannellini beans
• Tomatoes
• Kalamata olives
• Fresh parsley
• Extra virgin olive oil
• Lemon
• Garlic
• Salt & pepper

How to make cannellini bean salad

Recipe Notes

What you need for this white bean salad recipe

Beans: To make this salad recipe quick and convenient, I used canned cannellini beans, one of my favorite pantry staples. But you can use a variety of white beans, from navy beans and butter beans to great northern beans. They are all good substitutions.

Tomatoes: Ripe cherry tomatoes are the best for this salad. They’re sweet and flavorful, and they don’t release too much moisture, making the salad watery. Grape tomatoes work, too. Just make sure to remove excess water by placing the slices of tomatoes in a colander for a few minutes.

Olives: I used pitted Kalamata olives. They add a rich flavor, are juicy, and taste definitely better than basic black olives. They’re a bit more expensive than their basic counterparts, but you need just a handful.

Herbs: Fresh parsley is full of aromatic flavor and rich in Vitamin C, so it works well with creamy beans. However, fresh herbs such as basil or dill work just fine if you wish.

Salad dressing: The fruity extra virgin olive oil, garlic, and fresh lemon juice lend flavor. You can also use red wine vinegar instead of lemon juice.

Salt & pepper: Adjust as needed to make the flavor pop!

Are cannellini beans good for you?

The answer is yes! Cannellini beans are a terrific source of plant-based protein, minerals, and antioxidants. Their fiber content makes them feel full for longer, making them a weight-loss-friendly food.

Recipe updated: originally published in February 2020, the post has been updated today.

Cannellini bean salad variations

The recipe is versatile and works with any kind of beans, including chickpeas, and it’s easy to customize to your taste preferences:

• Veggies: Finely sliced red onions or bell peppers pair well with white beans. If fresh tomatoes are out of season and tasteless, sun-dried tomatoes make a great substitution. I also love diced avocado, which adds extra flavor, texture, and nutrition.
• Protein: Shredded chicken, seared salmon, shrimp, or crumbled feta cheese are all great add-ins to improve the protein punch.

How long does it keep?

Make a big batch, you can store this cannellini bean salad leftovers in the fridge in airtight container for 3-4 days.

More recipes with beans?

If you love cannellini beans as much as I do, look at these amazing recipes!

• creamy and delicious
• with chili and garlic
• ready in 15 minutes
• , hearty and filling
• from soups to salads!

Lastly, let me know if you make this cannellini bean salad recipe! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!