Italian White Bean Salad – Easy Mediterranean Bean Salad
This Italian white bean salad is the kind of simple summer recipe that works for just about everything. It’s fresh, bright, and incredibly easy to throw together with white beans, juicy cherry tomatoes, fresh basil, and a quick lemon vinaigrette. Whether you need a light dinner, an easy side dish for grilling season, or something fresh to bring to a cookout, this salad checks all the boxes.
I’ve been making this recipe since 2018, and every summer it ends up on repeat in my kitchen. Most of the time I make a big batch so it’s ready in the fridge for quick lunches or easy sides throughout the week. It’s one of those recipes that looks beautiful on a table but is almost effortless to make. Think of it like a fresh summer pasta salad, but made with creamy white beans instead.
If you love simple summer salads like this, there are plenty of other fresh side dishes to try. My Greek White Bean Salad and Tomato Basil Salad are both packed with bright Mediterranean flavors. The Italian Green Bean Salad is another favorite for cookouts, and if you’re looking for something a little heartier, the Dill Potato Salad or my Cauliflower Potato Salad are always a hit alongside grilled meals.
Ingredient spotlight
This is a spotlight on a few key ingredients. Please see the recipe card for a full ingredient list.
- White Beans – Cannellini beans are my favorite for this salad because they’re creamy and hold their shape well. Butter beans are another great option and add a really nice texture. Great northern beans work too, and you could even use chickpeas if that’s what you have on hand.
- Tomatoes – Cherry or grape tomatoes are ideal because they’re naturally sweet and hold their shape well in the salad. When they’re in season, the flavor is incredible. You can also use a ripe Roma tomato or chopped heirloom tomatoes if that’s what you have available.
- Fresh Basil – Fresh basil is essential for this recipe. Dried basil won’t give you the same flavor. If you don’t have basil on hand, fresh flat-leaf parsley is a great substitute and still keeps the salad bright and fresh.
- Fresh Lemon Juice – Fresh lemon juice makes the vinaigrette bright and flavorful. I recommend squeezing a fresh lemon rather than using bottled lemon juice for the best taste.
How to make Italian white bean salad
In a small bowl, add lemon juice, olive oil., dijon mustard, salt, garlic powder and italian seasoning. Whisk well to fully incorporate all the ingredients. Rinse and drain 2 cans of white beans. Add them to a large bowl. Add the sliced tomatoes and lemon vinaigrette as well. Toss the white beans with the dressing. Add fresh basil and stir at least one more time before serving.
Tips for success
- Add basil right before serving – Fresh basil can turn dark quickly. For the best presentation, add the basil right before serving and tear it instead of cutting it with a knife.
- Let the salad sit before serving – This salad tastes even better after it sits for 30–60 minutes in the fridge. This gives the dressing time to soak into the beans and tomatoes.
- Great for meal prep – This salad doubles or triples easily and keeps well in the fridge. If making it ahead, wait to add the basil until serving or use chopped parsley or fresh thyme instead.
- Extra rinse for the beans – After rinsing the beans, I sometimes soak them in fresh water for 1–2 minutes to remove any remaining canning liquid.
Italian White Bean Salad with Tomatoes and Basil
Ingredients
- 1 large lemon, juiced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 2 cans white beans (cannellini, great northern white beans, chickpeas)
- 1 cup cherry tomatoes, sliced
- 2 tablespoons chopped fresh basil
Instructions
- Juice the lemon into the mixing bowl. Add the olive oil, dijon mustard, Italian seasoning, garlic powder and salt to the bowl. Stir well with a fork until well combined.1 large lemon, juiced, 1 tablespoon extra virgin olive oil, 2 teaspoons dijon mustard, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon sea salt
- Rinse and drain the cannellini beans and add them to the bowl with the dressing.2 cans white beans (cannellini, great northern white beans, chickpeas)
- Slice the cherry tomatoes in half. Add them to a bowl with the cannellini beans. Carefully stir the beans and tomatoes to not crush the beans.1 cup cherry tomatoes, sliced
- Store the salad in the fridge 30 minutes or longer to allow the flavors to come together.
- Right before serving, carefully tear the basil leaves into the salad right before serving.2 tablespoons chopped fresh basil
Recipe Notes
- Rinse and drain the beans well – Be sure to rinse and drain the white beans thoroughly to remove the canning liquid. This improves the flavor and keeps the salad tasting fresh.
- Stir gently – White beans are delicate, so gently fold the ingredients together when mixing the salad to avoid breaking the beans.
Nutrition Information
Easy Add-Ins
If you want to change things up slightly, here are a few simple additions that work really well:
- Make it more salad-like: Add chopped cucumbers or roasted red peppers for extra freshness and texture.
- Add bold flavor: Sun-dried tomatoes add a deeper, richer flavor that pairs really well with the beans.
- Make it creamy: Crumbled feta (regular or dairy-free) adds a salty, creamy element.
- Add a little heat: A pinch of crushed red pepper flakes gives it a subtle kick, similar to adding red pepper to pizza
Loved this recipe. Quick and had everything in my cupboard and fridge. Made as offered but will use again with other additions. Thanks.
Excellent have to try it tonight thanks
This recipe is definitely perfect for those days when it’s the best idea to keep the oven switched off! Can’t wait to try it out, as I’ve been loving cannellini beans recently.