Tuscan Cannellini Bean Salad
This herbaceous Tuscan cannellini bean salad is simply delicious! White beans tossed with colorful veggies like fennel, roasted red pepper, and juicy tomatoes. It’s the perfect side salad to pair with any meal!
A colorful salad to welcome Spring! This cannellini bean salad is absolutely delicious and is full of fresh herb flavor. Each bite has veggies like crunchy fennel, roasted red peppers, and juicy tomatoes.
I typically use cannellini beans in my Italian soups and stews – but now that the weather is getting warmer, I’m serving them up in salads and loving it. It’s so delicious and refreshing!
This salad can be served with your favorite meal, but is also satisfying enough on its own for lunch!
Ingredients – What You Need
Greens – I like using spring mix, but spinach or baby kale works!
Cherry tomatoes – my favorite tomato for salads because it’s so sweet and easy to prepare!
Cannellini beans – you’ll need cooked beans from a can or jar and preferably beans that have been pre-soaked.
Red onion – for a zing of flavor!
Fennel – to add some crunchy texture!
Roasted red peppers – to save time I use jarred roasted red peppers!
Fresh herbs – always important to add fresh oregano and basil for herbaceous flavor! Dried herbs can be used, but fresh is always best.
For the dressing: you’ll need quality olive oil, red wine vinegar, maple syrup, and garlic powder!
Tips for Success
Quality olive oil is always key for great flavor!
Some delicious variations for this salad would be adding marinated artichokes, kalamata olives, feta cheese, string beans, or English cucumber.
Rather than using dried herbs, I highly recommend fresh oregano and basil for the most flavor and freshness!
If you prefer using another vinegar for the dressing, you can swap red wine vinegar for white balsamic, citrus vinegar, or apple cider!
Our Favorite Ways to Serve it
This salad goes wonderfully with just about anything! For Italian dishes, we love serving it with our eggplant parmesan, vegetable lasagna, or roasted vegetable baked rigatoni.
We also love serving it with our crispy chicken thighs or this lemon chicken piccata!
If you tried this Tuscan Cannellini Bean Salad recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Tuscan Cannellini Bean Salad
This herbaceious Tuscan cannellini bean salad is simply delicious! White beans tossed with colorful veggies like fennel, roasted red pepper, and juicy tomatoes. It's the perfect side salad to pair with any meal!
Ingredients
- mixed greens
- 1 cup cannellini, rinsed, drained, and patted dry
- 1 heaping cup halved cherry tomatoes
- 1/2 fennel bulb, outter part removed and sliced thin
- 1/4 cup red onion, sliced thin
- 1/2 cup diced roasted red peppers
The dressing
- 1 Tablespoon fresh basil, chopped (or use 1 teaspoon dried)
- 2 teaspoon fresh oregano, chopped (or use 1 teaspoon dried)
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1 Tablespoon maple syrup or honey
- a generous pinch of salt & black pepper
Instructions
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Prepare the dressing: add all of the dressing ingredients to a mason jar (with a lid) and close tightly with the lid and shake until the dressing comes together. You can also whisk it or blend it too!
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Make the salad: arrange the greens in a bowl (chopped or left whole) and arrange all of the vegetables over the greens. Drizzle dressing over top and serve!
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
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