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!

Course Salad, Side Dish

Cuisine Italian, Mediterranean

Keyword cannellini bean salad, Tuscan cannellini bean salad

Freezer Friendly No

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 204kcal

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

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!
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!

Notes

Different kinds of vinegar you can use - If you prefer using another vinegar for the dressing, you can swap red wine vinegar for white balsamic, citrus vinegar, or apple cider!

Salad variations - Some delicious variations for this salad would be adding marinated artichokes, kalamata olives, feta cheese, string beans, or English cucumber.

Nutrition