Mediterranean Cannellini Bean Salad

Bowl of white bean salad with olives and sun-dried tomatoes

5 from 6 votes

Mediterranean Cannellini Bean Salad

This quick and flavorful vegan Mediterranean Cannellini Bean Salad features sun-dried tomatoes and Kalamata olives in a light dressing. Enjoy it as a side or stuffed in a pita pocket.

Prep Time15 mins

Total Time15 mins

Course: Salad

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 149kcal

Author: Amy Katz

Equipment

Ingredients

2 cans cannellini beans (15 ounces each) rinsed and drained
⅓ cup sun-dried tomatoes in olive oil julienne cut
⅓ cup Kalamata olives pits removed, sliced
½ cup fresh parsley chopped
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Place the beans, sun-dried tomatoes, olives, parsley, vinegar, and olive oil in a salad bowl.
Toss well to combine.
Taste and add salt and pepper, as desired.
Toss again and serve or refrigerate until ready to eat.

Notes

White beans:

If you can't find cannellini beans, also known as white kidney beans, feel free to use Great Northern beans or anything labeled "white beans." Navy beans, butter beans, and lima beans will all work well in this recipe.

Time saving tips:

Look for sun-dried tomatoes in a jar which have already been julienned (sliced in strips). And look for olives with the pits removed and that have already been sliced.

Storing:

Leftover salad can be covered and refrigerated for up to 3 days.

Nutrition