This quick and flavorful vegan Sun-Dried Tomato Cannellini Bean Salad features Kalamata olives and fresh herbs in a light dressing. It's easy to make with mostly pantry ingredients in only 15 minutes. Enjoy it as a side or stuffed in a pita pocket.
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Delicious vegan salads don't always have to contain lettuce. In fact, some of my favorites are based on beans and legumes instead of greens.
If you enjoy hearty no lettuce veggie salads like Middle Eastern bean salad, lentil and sun-dried tomato salad, and Italian white bean and cherry tomato salad, this Cannellini Bean Salad is the recipe for you.
It's a delightful combination of flavors and textures that you can enjoy any time of the year.
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Why you'll love this recipe
- You can make it under 15 minutes with only 6 ingredients (plus salt and pepper).
- It's loaded with Mediterranean flavors and can be enjoyed on its own or with a variety of dishes.
- It's perfect for potlucks, picnics, and barbecues.
Ingredients
- Cannellini beans: Also known as white kidney beans, you can instead use any white bean you like such as Great Northern Beans, navy beans, or butter beans (lima beans).
- Sun-dried tomatoes packed in olive oil: Sold in jars, look for ones that are julienne cut, if available.
- Kalamata olives: Look for pitted and sliced, if available, or you can slice them yourself.
- Fresh parsley: I like to use Italian flat-leaf, but curly is fine, too.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
To make this recipe, simply combine the ingredients in a salad bowl and toss to combine. Then refrigerate the salad in an airtight container until you're ready to eat.
Serving suggestions
If you like to meal prep to have easy lunches and dinners ready throughout the week, this Mediterranean bean salad is a great one to add to your repertoire.
I like to combine a few different vegan salads together and enjoy them as a meal. It pairs particularly well with Moroccan shredded carrot salad, avocado hearts of palm salad, and tabbouleh-inspired lemon herb quinoa salad.
Or add some Cannellini Bean Salad to a warm pita pocket with some fresh spinach or arugula for a satisfying lunch or easy dinner.
Storing
Leftover cannellini bean salad can be refrigerated in an airtight container for up to 3 days. I do not recommend freezing it.
Recipe FAQs
While this recipe wasn't developed with garbanzo beans in mind, if you don't care for cannellini beans or want to use up those cans of chickpeas in your pantry, feel free to make the substitution. Chickpeas go wonderfully with sun-dried tomatoes and Kalamata olives, just like white beans do.
If you want to cook your beans from scratch before preparing this recipe, check out the article How to Cook Dry Beans from Scratch for tips and both stovetop and pressure cooker instructions.
More vegan cannellini bean recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes. 💙
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.
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!
Rebecca says
Delicious.and I am not Vegan. Great for a diet plan.