Pin There's something about a bowl of white beans that just makes sense on a warm afternoon. I discovered this salad almost by accident, really—I had some beautiful tomatoes from the farmers market, a can of cannellini beans gathering dust in the pantry, and maybe thirty minutes before friends were stopping by. What started as a practical solution turned into something I found myself making constantly, that perfect intersection of barely-any-effort and genuinely delicious.
I remember making this for a potluck where everyone brought something heavy and complicated. My simple white bean salad somehow disappeared first, and someone asked for the recipe on the way out. That's when I realized this wasn't just quick kitchen math—it had real staying power.
Ingredients
- Cannellini beans (2 cups, drained and rinsed): They're creamy without being mushy, and they hold onto flavors beautifully. Rinsing them removes that starchy canned liquid that nobody actually wants.
- Cherry tomatoes (1 cup, halved): Look for ones that actually smell like tomato—that's where the flavor lives. Red onion (1 small, finely diced) brings a sharp bite that balances the richness of the beans.
- Cucumber (1 small, diced, optional): Adds a cool crunch and keeps things from feeling too heavy on a warm day.
- Garlic (1 clove, minced): Raw garlic becomes mellow and sweet as it sits in the dressing, so don't skip this.
- Fresh parsley (1/4 cup, chopped): The workhorse herb that ties everything together without overpowering.
- Fresh basil (2 tbsp, chopped): Add this just before serving so it stays bright green and fragrant.
- Fresh oregano (1 tbsp fresh or 1 tsp dried): This is what makes it taste Mediterranean, that unmistakable herbal warmth.
- Extra-virgin olive oil (3 tbsp): This is worth buying the good stuff—it's the main flavor carrier here.
- Red wine vinegar (1 tbsp) or lemon juice: Lemon gives you something more floral and bright; vinegar brings earthiness.
- Sea salt and freshly ground black pepper: These aren't just background players. Taste as you go and season generously.
- Kalamata olives (1/4 cup, optional) and feta cheese (1/4 cup, optional): Both are optional but they push this from simple to special.
Instructions
- Gather your beans and vegetables:
- Drain and rinse your canned beans really well—this single step makes a noticeable difference in the final taste. Halve your cherry tomatoes, dice your onion and cucumber, mince your garlic.
- Build the base:
- Toss the beans, tomatoes, onion, cucumber, and garlic into your salad bowl. This is your foundation, and getting it mixed here means everything distributes evenly later.
- Add the herbs:
- Scatter the parsley and oregano over everything. Save the basil for right before serving so it doesn't turn black and sad.
- Make the dressing:
- Whisk olive oil, vinegar, salt, and pepper in a small bowl until it looks slightly creamy and emulsified. This takes maybe a minute, and yes, the whisking matters.
- Bring it all together:
- Pour the dressing over the salad and toss gently with your hands or two spoons. You want to coat everything without crushing the beans.
- Add the finishes:
- Fold in the olives and feta if you're using them. Taste it now and be brave about adding more salt or a squeeze of lemon if needed.
- Let it rest:
- Serve it immediately if you're hungry, or cover it and let it sit in the fridge for half an hour while the flavors get to know each other.
Pin My neighbor tasted this once and immediately started asking me about the recipe as if I'd told her some kind of secret. That's the moment I understood this wasn't flashy or complicated, but it was genuinely good.
The Beauty of Simple Ingredients
This salad works because there's nowhere to hide. Every ingredient matters and every flavor should shine through. It's taught me that cooking doesn't need to be fancy to be satisfying. The cannellini beans are the quiet hero here, providing substance and creaminess without demanding attention. When you keep things simple like this, you start to taste things you might miss in busier dishes—the slight sweetness of fresh tomato, the peppery edge of good olive oil, the way fresh herbs can lift everything around them.
Making It Your Own
The structure of this salad is really flexible, which is part of why I make it so often. You can swap the red onion for sweet white onion if you prefer something milder, or leave it raw if you like that sharp bite. The cucumber is there for crunch and coolness, but honestly, if you don't have one or don't like cucumber, the salad is still wonderful without it. I've tried different vinegars—white wine vinegar, balsamic, sherry—and they all shift the flavor in interesting ways. Lemon juice makes it brighter and more summery, while the red wine vinegar brings something deeper and more savory.
Serving and Storing
This salad is endlessly versatile at the table. Serve it on its own as a light lunch with some crusty bread, use it as a side dish next to grilled fish or chicken, or pile it onto a bed of spinach or arugula for a more substantial meal. It's genuinely great the next day, maybe even better, though the basil will have faded a bit. I usually make the salad without the fresh basil, refrigerate it overnight, and stir in a handful of fresh basil right before eating the next day. If you're taking this somewhere and want it to travel well, pack the dressing separately and toss everything together right before serving.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- The beans will soak up the dressing as it sits, so taste and adjust seasoning if you're eating it the next day.
- This is genuinely one of those recipes that scales up beautifully if you're feeding more people.
Pin This is the kind of recipe that becomes a regular in your rotation without you even planning for it to. Once you make it once, you'll find yourself reaching for it whenever you need something that's fast but still feels intentional and delicious.
Recipe Q&A
- → What beans work best in this salad?
Cannellini beans provide a creamy texture, but great northern or navy beans are excellent alternatives.
- → Can the salad be made ahead?
Yes, letting it marinate for a few hours allows flavors to meld and intensify beautifully.
- → How can I adjust the seasoning?
Taste after tossing and add extra salt, pepper, or vinegar as preferred to balance acidity and seasoning.
- → Are there vegan options for this dish?
Omit the feta cheese to keep it fully vegan without sacrificing flavor.
- → What dishes pair well with this salad?
It complements grilled fish, chicken, or crusty bread, and adding greens like arugula enhances freshness.