Beans never tasted so good, this easy vegetarian White Bean Salad is a delicious healthy salad recipe, perfect for Summer get togethers, picnics, barbecues or even make ahead dinners or lunches.
Whenever I think of summertime, besides the dreaded heat! I also think of so many delicious salads that I can make. And of course you can’t think of salads without a tasty bean salad.
How to make it
If you are using dried beans then drain them but keep aside some liquid. Set aside. If using canned beans then rinse them and drain well (keep some liquid).
In a small bowl whisk together the olive oil, wine vinegar, garlic, salt, pepper and some bean liquid.
In a large bowl, combine the beans, chopped tomatoes, onions, sliced black olives, chopped parsley and basil, then pour the dressing over the beans and gently combine. Cover and refrigerate before serving.
How to soak dry beans
In a large bowl add the dried beans, (I used cannellini beans although you could also use another type of white bean), cover the beans well with water. Let them sit for about 8 hours or overnight, then drain and cook until tender, but not mushy.
Can I use canned or frozen beans
Yes you can, frozen are always better than canned, although they do need to be cooked before using, canned beans on the other hand should be rinsed before adding to the salad.
What are white beans?
Navy or pea Beans are small, oval-shaped, and cook quite quickly, Another good choice are Great Northern Beans. They are larger than Navy Beans but a little smaller than Cannellini beans. Great Northern beans are known for their nutty by milk flavour and have a firm flesh. Any of these three beans would make a good choice for this bean salad. Cannellini beans are Italian and are creamy white in colour, they also have a slightly nutty but mild flavour.
How to store it
The bean salad should be refrigerated in an airtight container. Properly stored, it will last for 3 to 5 days in the refrigerator.
More Related Recipes
So if you are looking for a quick and easy salad, I hope you give this White Bean Salad Recipe a try and let me know what you think. Buon Appetito!
White Bean Salad Recipe
Ingredients
- 3 cups cooked white beans (navy, cannellini or Great Northern beans)*
- 1-2 medium ripe firm tomatoes (seeded and chopped)
- 1/2 red onion (chopped)
- 1/2 cup sliced black olives
- 2-3 tablespoons fresh Italian parsley (finely chopped)
- 1/4 teaspoon dry basil or 4-5 fresh basil leaves (chopped)
*If using dried beans then soak about 1 1/2 cups of dried beans overnight (or 8 hours) in a large bowl of water, make sure the beans are well covered. Drain, rinse then cook in boiling water for about 45-60 minutes. Beans should be tender but not mushy.
FOR THE DRESSING
- 1/4 cup olive oil
- 1-2 tablespoons red wine vinegar (to taste, depends on the strength of the vinegar)
- 1-2 cloves garlic minced
- 1/2 teaspoon salt (or to taste)
- 1-2 dashes black pepper
- 3 tablespoons bean liquid
Instructions
- If you are using cooked dried beans or frozen then drain them but keep aside some liquid. If using canned beans then rinse them and drain well (keep some liquid).
FOR THE DRESSING
- In a small bowl whisk together the olive oil, wine vinegar, garlic, salt , pepper and the bean liquid. Set aside, (refrigerate the dressing if you are cooking the beans (dried or frozen). Stir it again before putting it together.
- In a large bowl, combine the beans, chopped tomatoes, onions, sliced black olives, chopped parsley and basil, then pour the dressing over the beans and gently combine. Cover and refrigerate for at least an hour or even overnight before serving.
Connie says
I have had one white bean recipe for years that I have enjoyed, BUT this one made me replace it! Delicious, moist, and only gets better as it sits. The dressing is so light and fresh. Try it, you’ll agree.
Rosemary says
Hi Connie, thanks so much, so glad you enjoyed it. Take care and have a great week!
Joanne says
Cannellini beans are my favorite. I like making this salad bc it’s quick and easy and the crowd pleaser; and then if I have a little goat cheese handy, I break it up into small clumps and add that to the top of it and give it a quick stir and it makes the vinaigrette a little creamy and adds more protein and tang to the salad. You can gussy it up anyway you want.
Rosemary says
Hi Joanne, thanks so much, glad you like it and great idea adding the goat cheese. Take care and have a great week.
June-Aloha says
Aloha, Rosemary! I made this with canned white beans. It was 1 1/2 cup, so made all half of your recipe amount. I run out of red wine vinegar, so I substitute it with balsamic vinegar. It taste sooooooo goooooood! and this salad will be on our table frequently from now on! Thanks for wonderful delicious, but easy and less time recipe:) Mahalo
Rosemary says
Hi June, thanks so much and balsamic is a great choice. So glad you enjoyed it. Take care.
Susan V. says
I had to improvise on this one because I didn’t have red onion or black olives on hand. So I subbed with a regular mild white onion and sliced green olives. Still very tasty!
Rosemary, thank you for keeping up this blog! I cook recipes from it all the time and really love it! I love that traditional Italian cooking sticks with very basic things, but makes them taste fabulous!
Rosemary says
Hi Susan, thanks so much, oh yes good substitutions. Glad you enjoy the blog and the recipes. Nothing like Italian. 🙂 Have a great week.
Dave the Foodie. says
Looks great, can’t wait to try this…need a red onion.
Jennie says
You mentioned two times to save some of the liquid from the beans (Aqua fans) but it was never mentioned in the directions or where to put it. I assume you could add it to the dressing?
Rosemary says
Hi Jennie, sorry about that, yes it is added to the dressing. I have corrected the recipe. Thanks