Save The first time I made this white bean salad was during a heatwave when turning on the oven felt like a punishment. My neighbor had dropped off a bounty of tomatoes from her garden and a can of beans sat in my pantry gathering dust. I threw everything together on my back porch, standing over the bowl because the air conditioning was barely coping. What came out of that desperate moment—creamy beans, sweet tomatoes, sharp onions—became the lunch I made myself three times that week.
Last summer I served this at a potluck and watched three different people ask for the recipe while still chewing their first bite. Someone brought marinated vegetables that overshadowed everything else on the table except this bowl. By the time I went back for seconds the beans were gone and someone was actually scraping the dressing from the bottom with a piece of bread.
Ingredients
- Cannellini beans: These creamy mild beans are the perfect canvas for bright Mediterranean flavors and hold their shape beautifully when tossed
- Cherry tomatoes: Sweet cherry or grape tomatoes add bursts of juice and color that beefsteak tomatoes just cannot provide in a salad like this
- Red onion: Finely diced red onion gives a sharp bite that mellows slightly in the dressing providing essential contrast to the creamy beans
- Fresh herbs: The combination of parsley basil and oregano creates that unmistakable Mediterranean aroma that makes this salad taste like sunshine
- Extra-virgin olive oil: A really good olive oil is not optional here because it carries all the herbs and ties the dressing together
- Red wine vinegar: Adds just enough acid to brighten the beans without overpowering the fresh vegetables though lemon juice works in a pinch
Instructions
- Prep your vegetables:
- Halve the cherry tomatoes dice the red onion finely mince the garlic and dice the cucumber if you are using it then pile everything into a large salad bowl along with the drained and rinsed cannellini beans.
- Add the fresh herbs:
- Chop the parsley basil and oregano leaves and scatter them over the vegetable and bean mixture.
- Whisk the dressing:
- In a small bowl combine the olive oil red wine vinegar salt and pepper whisking vigorously until the mixture looks thick and creamy.
- Bring it together:
- Pour the dressing over the salad and use a large spoon to fold everything together gently so you do not mash the beans.
- Finish with extras:
- Fold in any olives or crumbled feta you are using then taste a bean and adjust the salt or acid if needed.
Save This salad saved me during a week when cooking felt like too much but I still wanted something that felt like a real meal. I ate it standing up at the counter after work with a fork in one hand and my phone in the other scrolling through emails without actually reading them. The beans filled me up and the fresh herbs made me feel like I was taking care of myself even when I barely had the energy to chop vegetables.
Make It Your Own
I have tried great northern beans and navy beans in this recipe and while cannellini remains my favorite the others work perfectly fine. The texture changes slightly but the dressing carries the dish regardless of which white bean you choose from the pantry.
Serving Ideas
Serve this alongside anything hot off the grill because the cool creamy beans balance charred flavors beautifully. It also works piled onto toasted bread for an open faced sandwich or tucked into a wrap with some extra greens.
Storage Tips
This salad keeps well in the refrigerator for up to three days and actually tastes better on day two. The beans continue to marinate and the onions mellow out creating a more cohesive dish.
- Store in an airtight container and give it a good stir before serving
- Add fresh herbs right before serving if you are making it ahead
- The beans will absorb dressing so you may need to splash more vinegar or oil before leftovers
Save Sometimes the simplest recipes are the ones that stay with you longest and this white bean salad has earned its permanent spot in my rotation.
Recipe FAQs
- → What types of beans can I use besides cannellini?
Great northern or navy beans are excellent substitutes, offering similar creamy textures and mild flavors.
- → Can I make this dish ahead of time?
Yes, letting it marinate in the refrigerator for a few hours enhances the flavor melding of the ingredients.
- → Is it possible to add greens for extra freshness?
Adding arugula or spinach boosts freshness and adds a pleasant leafy texture without overpowering the dish.
- → What pairs well with this Mediterranean bean dish?
It pairs wonderfully with grilled fish, chicken, or crusty bread for a balanced and satisfying meal.
- → How can I adjust the dressing for a tangier taste?
Increase the amount of red wine vinegar or substitute with fresh lemon juice for a brighter, tangier dressing.