Italian White Bean Salad with Tomatoes and Basil

Overhead shot of bowl of vegan cannellini bean salad in a white bowl with tomatoes and basil around the plate.

Italian White Bean Salad with Tomatoes and Basil

This Italian white bean salad is a fresh and simple summer dish made with creamy white beans, juicy tomatoes, fresh basil, and a bright lemon vinaigrette. Perfect for meal prep, light lunches, or an easy cookout side dish.

Course Salad

Cuisine Italian

Keyword cannellini bean salad, italian white bean salad, white bean salad italian

Prep Time 5

Total Time 5

Servings servings

Calories 301kcal

Author Samantha Rowland

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

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.

Storing leftovers:

Store leftovers in the fridge in an airtight container for up to 5 days. Wait until serving to add the basil for the best color and flavor.

Nutrition