Need a quick, crave-worthy salad that’s heavy on flavor and light on effort? Say hello to this sun-dried tomato cannellini bean salad!
It’s packed with creamy white beans, juicy sun-dried tomatoes, briny olives, and fresh parsley, tossed together in a bright, simple dressing. And it’s ready in just about 15 minutes.
No lettuce, no fuss, just good food you’ll want to eat straight out of the bowl.
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Delish! My non-vegan family gobbles this up! So easy, and so yummy!
- Kathleen
This cannellini bean salad is hearty enough to enjoy as a meal but also works well as a side dish. Stuff it into a warm pita pocket or enjoy it with your favorite sandwich or veggie dishes.
If you're a fan of no-lettuce salads like Middle Eastern bean salad and lentil and sun-dried tomato salad, get ready to meet your new favorite.
Ingredients
- Cannellini beans (white kidney beans): Or swap in Great Northern, navy beans, or even butter beans.
- Sun-dried tomatoes packed in olive oil: Grab the julienne-cut ones if you can. It’ll save you a few minutes of chopping.
- Kalamata olives: Pitted and sliced if available, but you can always slice your own if needed.
- Fresh parsley: I like to use Italian flat-leaf, but curly parsley also works.
- Olive oil, red wine vinegar, salt, and pepper: For a light and simple dressing.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add everything (the beans, parsley, sun-dried tomatoes, olives, olive oil, vinegar, and a pinch of salt and pepper) to a big bowl.
- Toss it all together so the ingredients are well combined.
- Give it a taste and adjust the seasoning if needed.
- Enjoy it right away, or pop it in the fridge until you’re ready to eat.
Serving suggestions
Like to meal prep? This cannellini bean salad stays delicious for a few days, making it perfect for easy lunches and fuss-free dinners.
Here’s how I like to enjoy it:
- Combine it with a few other vegan salads like Moroccan shredded carrot salad, avocado hearts of palm salad, or lemon herb quinoa salad for a beautiful mix-and-match plate.
- Stuff it into a pita pocket with some fresh spinach or peppery arugula for satisfying handheld meal.
- Pile it on toasted baguette slices for a quick crostini snack.
More vegan cannellini bean recipes
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Love and Veggies,
Amy
📋 Recipe
Sun-Dried Tomato Cannellini Bean Salad
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Ingredients
- 2-15 ounce cans cannellini beans*, (3 cups) rinsed and drained
- ½ cup fresh parsley, chopped
- ⅓ cup sun-dried tomatoes in olive oil, julienne cut, excess oil drained off
- ⅓ cup Kalamata olives, pits removed, sliced
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon red wine vinegar
- salt and pepper, to taste
Instructions
- Place the beans, parsley, sun-dried tomatoes, olives, parsley, olive oil, vinegar, and salt and pepper in a large bowl.2-15 ounce cans cannellini beans*, ½ cup fresh parsley, ⅓ cup sun-dried tomatoes in olive oil, ⅓ cup Kalamata olives, 1 Tablespoon extra virgin olive oil, 1 Tablespoon red wine vinegar, salt and pepper
- Toss well to combine. Taste and adjust the seasonings, as needed. Serve immediately or cover and refrigerate for later.
Notes
Nutrition
Nutritional information is an estimation only.
Trish says
Delicious! So easy to make! This one is a keeper!
Amy Katz says
I'm so happy you enjoyed it, Trish!
Gerry says
Lovely refreshing salad.
Amy Katz says
Thank you, Gerry!
Cathy says
This is a fabulous recipe. Now a staple. Thank you so much for it!!
Amy Katz says
I'm so glad you are enjoying it, Cathy!
Laura says
Do we use the oil from the jar of sundried tomatoes, or drain it?
Amy Katz says
You can drain it off. I use a fork to remove the sun-dried tomatoes from the jar and shake off the excess oil back into the jar.
Kathleen Johnson says
Delish! My non-vegan family gobbles this up! So easy, and so yummy!
Amy Katz says
I'm so glad everyone enjoyed it, Kathleen!
Barb says
Can I use balsamic vinegar in place of red wine vinegar?
Amy Katz says
Absolutely!