Name: Tuscan Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 cans (15 oz each) cannellini beans, drained and rinsed; 1½ cups cherry tomatoes, halved; ½ small red onion, finely sliced; ½ cup roasted red peppers, chopped; ¼ cup fresh parsley, chopped; 2 tbsp fresh basil, chopped; ¼ cup Kalamata olives, sliced; ¼ cup crumbled feta cheese, optional; ¼ cup extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 garlic clove, minced; 1 tsp Dijon mustard; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper

Description

Tuscan Bean Salad is a refreshing Mediterranean-inspired dish featuring creamy cannellini beans, ripe cherry tomatoes, tangy roasted red peppers, fresh herbs, and a zesty lemon-garlic dressing. This no-cook recipe is quick to prepare, nutritious, and perfect as a side dish, light lunch, or dinner option.

Ingredients

Salad Ingredients

2 cans (15 oz each) cannellini beans, drained and rinsed
1½ cups cherry tomatoes, halved
½ small red onion, finely sliced
½ cup roasted red peppers, chopped
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese, optional

Dressing Ingredients

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

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Instructions

Combine Ingredients. In a large bowl, add the drained cannellini beans, halved cherry tomatoes, finely sliced red onion, chopped roasted red peppers, fresh parsley, basil, sliced Kalamata olives, and crumbled feta if using.
Prepare Dressing. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until emulsified and well combined.
Toss Salad. Pour the dressing over the bean mixture. Gently toss all ingredients together until evenly coated with the dressing, ensuring flavors are fully integrated.
Rest and Serve. Allow the salad to rest at room temperature or chill for 15–20 minutes to let the flavors meld beautifully. Serve chilled or at room temperature as a refreshing side dish or light meal.

Notes

Cannellini beans can be substituted with Great Northern or butter beans based on availability or preference.
For added greens and texture, consider folding in fresh arugula or baby spinach.
To make this salad vegan, simply omit the crumbled feta cheese.
Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Italian, Tuscan, Mediterranean