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    Home » Recipes » Vegan Salad Recipes

    Quick Italian White Bean Salad

    By: Amy Katz · Published: Jul 3, 2017 · Last modified: Sep 14, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowls of bean and tomato salad garnished with fresh basil

    15 minutes are all you need to make this delicious Mediterranean recipe featuring tender white beans, juicy cherry tomatoes, and sweet basil. You can serve this Italian White Bean Salad as a side with everything from sandwiches to pasta. It's also wonderful as a light meal with some crusty bread.

    Bowls of Italian White Bean Salad topped with sprigs of fresh basil

    You can never go wrong with the classic combination of tomatoes and basil. If you enjoy this flavor profile in dishes like Angel Hair Pomodoro and bruschetta, this is the recipe for you.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More bean salad recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • You can make it in 15 minutes with only 6 ingredients (plus salt and pepper).
    • It doesn't require any actual cooking, just some slicing and opening a can.
    • The beans make it substantial enough enjoy as a quick and easy meal.

    Ingredients

    • Canned white beans (cannellini, Great Northern, and navy all work great)
    • Cherry or grape tomatoes
    • Fresh garlic
    • Olive oil
    • Red wine vinegar
    • Salt and pepper
    • Fresh basil

    I like the use herb scissors with 5 blades to quickly and easily cut the fresh herbs. It even works well when they are still wet from rinsing them.

    Herb Cutter Scissors

    • 5 Stainless Steel Blades
    • Safety Cover
    • Cleaning Comb
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    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Assembling this Italian White Bean Salad is very easy. Simply combine all of the ingredients in a bowl and toss well to combine. You don't even need to prepare a separate dressing.

    Serving suggestions

    Close up overhead image of bowl of salad

    I often make this recipe for lunch or dinner when it's warm and I don't want to cook. It's wonderful with some of my favorite vegan gluten-free sourdough bread from Bread SRSLY in San Francisco, which I like to order online and store in my freezer.

    I also like to bring it to potlucks and barbecues. Or you can serve it as a side with any of these dishes:

    • 15 Minute Tomato Paste Pasta Sauce
    • Cold Spanish Soup (Gazpacho Andaluz)
    • Mediterranean Grilled Veggie Kabobs
    • Mediterranean Crumbled Tofu Tacos

    Storing

    Leftover white bean salad can be covered and refrigerated for up to 3 days. But it's best served the day it was prepared since the basil will wilt. I do not recommend freezing it.

    FAQ

    Is there another name for white beans?

    While they are technically different varieties and their flavors are subtly different, Great Northern, cannellini (white kidney), navy, and baby lima beans are all considered white beans and can be used in this recipe.

    What are Italian white beans called?

    Cannellini is the name for Italian white beans. They are also called white kidney beans.

    Are cannellini beans and white kidney beans the same thing?

    Yes, they are one in the same.

    More bean salad recipes

    Looking for more easy salads featuring beans and legumes? Try some of these vegan Mediterranean diet favorites:

    • Mediterranean Cannellini Bean Salad
    • Balela Salad (Trader Joe's Copycat)
    • Chickpea Cucumber Salad
    • Chickpea Spinach Salad (15 Minute Recipe)

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of bean and tomato salad garnished with sprig of fresh basil

    Quick Italian White Bean Salad

    15 minutes are all you need to make this delicious Mediterranean recipe featuring tender white beans, juicy cherry tomatoes, and sweet basil.
    4.75 from 8 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Italian, Mediterranean
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 330kcal
    Author: Amy Katz

    Ingredients

    • 1 can white beans , rinsed and drained (15.5 ounces or 1 ½ cups) See notes
    • 1 cup cherry tomatoes, (or grape tomatoes) quartered
    • 1 clove garlic, minced
    • 1 Tablespoon olive oil
    • 1 Tablespoon red wine vinegar
    • salt and pepper, to taste
    • ¼ cup basil leaves, torn or roughly chopped
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    Instructions

    • Add all the ingredients to a salad bowl and gently toss to combine.
    • Refrigerate until ready to serve.

    Notes

    White beans:
    When looking for white beans to use in this salad, Great Northern, cannellini, white kidney, and navy are all great options.
    Servings:
    This recipe makes 2 servings as a main dish or around 4 servings as a side.
    Storing:
    Leftover salad can be covered and refrigerated for up to 3 days, but it's best served the day it was prepared.
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    Nutrition

    Calories: 330kcal | Carbohydrates: 50g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 20mg | Potassium: 1177mg | Fiber: 11g | Sugar: 3g | Vitamin A: 523IU | Vitamin C: 18mg | Calcium: 177mg | Iron: 7mg

    Nutritional information is an estimation only.

    More Vegan Salad Recipes

    • 4 Ingredient Vegan Tofu Feta
    • 35 Palate-Pleasing Vegan Potato Recipes
    • Vegan Tuna Salad
    • 25 Sensational Salads Without Lettuce
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. VIVIAN N. CHAMBERLAIN

      June 28, 2021 at 2:04 pm

      5 stars
      THIS IS GREAT. SOMETIMES I THROWN IN ROMAINE OR BOSTON LETTUCE.

      Reply
      • Amy Katz

        June 28, 2021 at 2:37 pm

        Great idea, Vivian!

        Reply
        • Susan Wright

          July 06, 2021 at 3:14 pm

          5 stars
          I know what you mean its hot here

          Reply
    2. Marie

      November 23, 2020 at 10:14 am

      5 stars
      Simple to make and delicious!

      Reply
      • Amy Katz

        November 23, 2020 at 1:37 pm

        Thank you, Marie!

        Reply
    3. VIVIAN CHAMBERLAIN

      August 12, 2020 at 1:27 pm

      5 stars
      SO GREAT. BEST RECIPES EVER. LOVE TOMATOES AND LOVE BEANS.
      LOVE FARRO HAVE ANY RECIPE WITH FARRO?

      Reply
      • Amy Katz

        August 12, 2020 at 3:35 pm

        I'm so happy you enjoyed it, Vivian! This grain salad is great made with farro: https://www.veggiessavetheday.com/grain-salad/

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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