Description
Tuscan Bean Salad is a refreshing and nutritious Mediterranean-inspired dish featuring creamy cannellini beans, juicy cherry tomatoes, red onion, roasted red peppers, fresh herbs, Kalamata olives, and optional feta cheese, all tossed in a bright and zesty lemon-garlic dressing. This no-cook salad comes together quickly, making it a perfect side dish, light lunch, or easy snack that celebrates the vibrant flavors of Italy’s Tuscany region.
Ingredients
Salad Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1½ cups cherry tomatoes, halved
- ½ small red onion, finely sliced
- ½ cup roasted red peppers, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup crumbled feta cheese (optional)
Dressing Ingredients
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the salad ingredients: In a large mixing bowl, combine the drained and rinsed cannellini beans with halved cherry tomatoes, finely sliced red onion, chopped roasted red peppers, fresh parsley, chopped basil, sliced Kalamata olives, and crumbled feta cheese if using. Toss gently to mix evenly.
- Make the dressing: In a separate small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until the dressing is well combined and emulsified.
- Toss the salad with dressing: Pour the prepared dressing over the bean and vegetable mixture. Using a spatula or large spoon, gently toss the salad to ensure all the ingredients are evenly coated by the dressing.
- Let the flavors blend: Allow the salad to rest at room temperature or chilled for 15 to 20 minutes. This resting time allows the flavors to marry beautifully and enhances the overall taste of the dish.
- Serve and enjoy: After resting, give the salad a final gentle toss and serve it chilled or at room temperature as a side, light lunch, or refreshing snack.
Notes
- Cannellini beans can be replaced with Great Northern beans or butter beans for similar creamy texture.
- For added greens and extra nutrition, toss in arugula or baby spinach just before serving.
- To make this recipe vegan, omit the feta cheese entirely without affecting the flavor much.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Cook
- Cuisine: Italian, Tuscan, Mediterranean
