This Italian white bean salad is a fresh summer side dish made with tender white beans, juicy tomatoes, red onion, black olives, and a simple red wine vinaigrette. Make it ahead for potlucks, grilled dinners, or light lunches, as the flavors only get better with time.
In Italy, a white bean salad is one of the simplest things you can put on the table, and that is exactly what makes it so good. There is no mustard or lemon in the dressing, just good olive oil, red wine vinegar, garlic, and a little of the bean liquid to give it body and help it cling to the beans.
I usually make it with dried beans that I soak and cook myself, although canned or frozen beans work too when time is short. Either way, let it sit in the fridge for at least an hour before serving. Just like my easy Italian bean salad and Italian chickpea salad, it tastes better the next day.
Ingredient Notes
- White beans: Dried beans that you soak and cook yourself give the best flavor, but frozen or canned beans work too. If using canned, rinse and drain them well.
- Tomatoes: Choose ripe but firm tomatoes, seeded and chopped, so the salad doesn’t turn watery.
- Red onion: Milder than white onion and better raw. Soak the chopped onion in cold water for a few minutes if you want it even milder.
- Black olives: Sliced black olives work perfectly here, or use a chopped Kalamata or Italian olive if you want a stronger flavor.
- Fresh parsley and basil: Italian flat leaf parsley, finely chopped. Fresh basil is best in summer, although a pinch of dried works too.
- Olive oil and red wine vinegar: The base of the vinaigrette. Use a good extra virgin olive oil since there are so few ingredients.
- Garlic, salt and pepper: Fresh minced garlic, not powder, to flavor the vinaigrette.
- Bean liquid: A few tablespoons whisked into the vinaigrette. Don’t skip it.
Best White Beans for salad
Cannellini beans are the Italian choice and what I usually use. They are creamy white with a slightly nutty but mild flavor, and they hold their shape well in a salad. Great Northern beans are a little smaller with a firm flesh and a nutty flavor, and navy beans are smaller still and cook quickly. Any of the three works here, so use what you can find.
How to Make a White Bean Salad
If you cooked dried beans yourself, drain them and save a little of the cooking liquid. If you are using canned beans, pour a few tablespoons of the liquid into a small bowl first, then rinse and drain the beans well.
Make the vinaigrette by whisking together the olive oil, red wine vinegar, garlic, salt, pepper, and a little bean liquid. That small amount of liquid is worth adding because it gives the dressing more body, so it clings to the beans instead of pooling at the bottom of the bowl.
Add the beans, chopped tomatoes, red onion, black olives, parsley, and basil to a large bowl. Pour the dressing over the top and toss gently so the beans stay whole and creamy instead of breaking apart.
Cover the salad and refrigerate it for at least an hour before serving. A white bean salad tastes best after a little time in the fridge, as the vinegar softens the onion and the white beans soak up the garlic and olive oil flavor.
How to Cook Dried Beans for Salad
Soak about 1 1/2 cups of dried beans overnight, or for at least 8 hours, in a large bowl with plenty of water to cover. Drain and rinse, then cook them in boiling water for 45 to 60 minutes, until tender but not mushy. Drain, saving a little of the cooking liquid for the vinaigrette, and let the beans cool before assembling the salad.
It is a little more work than opening a can, but home cooked beans have a creamier texture and better flavor, and they hold up beautifully in this white bean salad recipe.
Recipe tips and variations
- Add the vinegar slowly. Start with one tablespoon and taste after the salad has chilled, since the strength varies from one bottle to the next and you can always add more.
- Make it the night before. An hour in the fridge is the minimum, but overnight is even better. The onion mellows and the beans soak up the vinaigrette, which makes this an easy one to bring to a barbecue or potluck.
- Try a different dressing. The red wine vinaigrette is the classic, but this salad also works with the creamy Italian dressing from my grilled chicken salad or the balsamic dressing from my arugula salad if you want to change it up.
- Add a little cheese. A sprinkle of freshly grated Parmesan or a few shavings of Pecorino on top just before serving is a nice touch, especially if you are serving it as a light lunch..
So if you are looking for a quick and easy salad, I hope you give this White Bean Salad Recipe a try and let me know what you think. Buon Appetito!
- 3 cups cooked white beans (navy, cannellini or Great Northern beans)*
- 1-2 medium ripe firm tomatoes (seeded and chopped)
- ½ red onion (chopped)
- ½ cup sliced black olives
- 2-3 tablespoons fresh Italian parsley (finely chopped)
- ¼ teaspoon dry basil or 4-5 fresh basil leaves (chopped)
*If using dried beans then soak about 1 ½ cups of dried beans overnight (or 8 hours) in a large bowl of water, make sure the beans are well covered. Drain, rinse then cook in boiling water for about 45-60 minutes. Beans should be tender but not mushy.
FOR THE DRESSING
- ¼ cup olive oil
- 1-2 tablespoons red wine vinegar (to taste, depends on the strength of the vinegar)
- 1-2 cloves garlic minced
- ½ teaspoon salt (or to taste)
- 1-2 dashes black pepper
- 3 tablespoons bean liquid
FOR THE DRESSING
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In a small bowl whisk together the olive oil, wine vinegar, garlic, salt , pepper and the bean liquid. Set aside, (refrigerate the dressing if you are cooking the beans (dried or frozen). Stir it again before putting it together.
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In a large bowl, combine the beans, chopped tomatoes, onions, sliced black olives, chopped parsley and basil, then pour the dressing over the beans and gently combine. Cover and refrigerate for at least an hour or even overnight before serving.
Store: Refrigerate the salad in an airtight container for 3 to 5 days. If needed add a splash of olive oil or salad dressing to freshen.
Calories: 339kcal | Carbohydrates: 36g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Sodium: 565mg | Potassium: 837mg | Fiber: 10g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 5mg
Updated from August 4, 2020.
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