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Looking for a quick side dish that brings flavor without fuss? This Italian White Bean Salad recipe is everything you need. It’s bright, protein-packed, and made with pantry staples like cannellini beans, cherry tomatoes, and red onion—all tossed in a punchy vinaigrette.

This Tuscan Cannellini Bean Salad has become my go-to “I need something now” lunch. The first time I made it was during a fridge clean-out when I had a can of beans and not much else. I tossed it with whatever fresh herbs I had on hand, added a handful of tomatoes, and gave it a quick dressing shake. It was such a win that it’s now a regular on my meal prep rotation. Bonus: it tastes even better the next day.

What is Italian White Bean Salad?

A traditional Italian white bean salad recipe is a cold bean salad made with cannellini or white kidney beans. It’s often mixed with simple fresh ingredients like tomatoes, onion, and herbs, then dressed with a tangy vinaigrette. You’ll find variations of this salad across Italy, especially in Tuscany, where white beans are a staple.

What makes this Italian Bean Salad healthy?

This traditional Italian bean salad is packed with plant-based protein and fiber from the beans, plus a healthy dose of antioxidants from tomatoes, onion, and parsley. The olive oil brings in heart-healthy fats, and the dressing is made without added sugar. It’s simple, clean eating with bold flavors.

RELATED: Whether you’re making it for a potluck or just need a light, nutritious side dish for the week, this Classic Three Bean Salad with Green Beans: is always a crowd-pleaser. And the best part? It’s super easy to prepare, leaving you more time to enjoy the moment.

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Ingredients you’ll need

Here’s what you’ll need for this authentic Italian white bean salad recipe:

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Why you’ll love this easy Cannellini Bean Salad recipe

• Takes 15 minutes or less to throw together
• Uses ingredients you probably already have
• Delicious served cold or at room temp
• Naturally vegetarian and gluten-free
• Tastes even better after sitting for a bit (hello, make-ahead win!)
• Great for BBQs, meal prep, or an easy lunch

This is one of the best Italian white bean salad recipes for summer and beyond!

Step-by-step instructions for making an authentic Italian White Bean Salad recipe

1. In a large bowl, mix together the cannellini beans, cherry tomatoes, red onion, and parsley.

1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes if using.

1. Pour the vinaigrette over the bean mixture. Toss gently to combine.

1. Let the salad sit for about 10 minutes before serving to let the flavors come together.

1. Store leftovers in the fridge for up to 2 days—it just gets better!

Make this NAME OF RECIPE, then check out my Montreal Steak Salad with Pears, Cranberries and Honey Mustard Dressing, Roasted Asparagus Caesar Salad, and Classic Waldorf Salad and more of my healthy salad dressing recipes.  

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TIPS AND FREQUENTLY ASKED QUESTIONS

Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.

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This easy Italian white bean salad recipe is the kind of dish you’ll want to keep on repeat. It’s fresh, filling, and comes together in minutes. Whether you’re packing it for lunch, serving it at a BBQ, or prepping ahead for the week, it’s a fun, tasty, and healthy option you’ll feel good about. So next time you’re planning your sides, give this Italian bean salad Jamie Oliver would approve of a try—it just might steal the show.

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For the White Bean Salad:

COOK MODEPrevent your screen from going dark

• In a large bowl, combine the beans, cherry tomatoes, red onion, and parsley.

  2 15 oz cans cannellini beans, drained and rinsed, 1 cup cherry tomatoes, 1/2 small red onion, 1/4 cup fresh parsley

• In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes if using.

  2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 garlic clove, Salt and black pepper to taste, Optional: 1/4 teaspoon crushed red pepper flakes

• Pour the dressing over the salad and toss gently to combine.

• Let sit for 10 minutes before serving, or refrigerate for up to 2 days for best flavor.

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