Tuscan Cannellini Bean Salad – an easy palate

This Herbal Tuscan Cannellini Bean Salad is simply delicious! White beans with colorful vegetables like fennel, roasted peppers and juicy tomatoes. It’s the perfect side salad to go with any meal!

A ceramic bowl of Tuscan cannellini bean salad with assorted vegetables on a light blue counter.

A colorful salad to welcome spring! This Cannellini Bean Salad is absolutely delicious and packed with fresh herbal flavors. Each bite has veggies like crispy fennel, roasted peppers, and juicy tomatoes.

I usually use cannellini beans in my Italian soups and stews – but now that the weather is warming up, I’m serving them in salads and loving it. It’s so delicious and refreshing!

This salad can be served with your favorite meal, but it’s also filling for lunch on its own!

Ingredients – what you need

Ingredients for the Cennellini Tuscan Bean Salad arranged on a wooden board with the names of the ingredients next to it.

Green – I like to use spring mix, but spinach or baby kale will do!
cherry tomatoes – my favorite tomato for salads because it’s so sweet and easy to make!
Cannellini beans – You need canned or jarred cooked beans and preferably soaked beans.
Red onion – for a sparkling taste!
fennel – to add a crunchy texture!
Roasted red peppers – to save time I use roasted bell peppers from the jar!
Fresh herbs – always important to add fresh oregano and basil for that herbal flavor! Dried herbs can be used, but fresh is always best.

For the dressing: You’ll need quality olive oil, red wine vinegar, maple syrup, and garlic powder!

Tips for Success

Use high quality olives for the best tasting dressing!

Quality olive oil is always the key to great taste!

Different salad variations

Some delicious variations for this salad could be added marinated artichokes, Kalamata olives, feta cheese, beansor English cucumber.

Use fresh herbs if possible!

Rather than using dried herbs, I recommend fresh oregano and basil for the best flavor and freshness!

Different types of vinegar you can use

If you prefer to use a different vinegar for the dressing, you can swap red wine vinegar for white balsamic vinegar, citrus vinegar, or apple cider vinegar!

A ceramic bowl of Tuscan cannellini bean salad with assorted vegetables on a light blue counter.

Our favorite ways to serve it

This salad goes with everything! For Italian dishes we like to serve it with our Eggplant Parmesan, Vegetable Lasagna or Baked Rigatoni with Roasted Vegetables.

We also love to serve it with our Crispy Chicken Thighs or this Lemon Chicken Piccata!

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This Herbal Tuscan Cannellini Bean Salad is simply delicious! White beans with colorful vegetables like fennel, roasted peppers and juicy tomatoes. It’s the perfect side salad to go with any meal!

portions 4

Preparation time: 10 minutes

Course:

salad, side dish

Kitchen:

Italian, Mediterranean

tags:

Cannellini Bean Salad, Tuscan Cannellini Bean Salad

Freezer friendly:

no

calories: 204 kcal

  • mixed green
  • 1
    Cup
    cannellini,
    rinsed, drained and patted dry
  • 1
    heaped cup
    halved cherry tomatoes
  • 1/2
    fennel bulb,
    outer part removed and thinly sliced
  • 1/4
    Cup
    Red onion,
    thinly sliced
  • 1/2
    Cup
    diced roasted 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
    tablespoon
    red wine vinegar
  • 1/2
    teaspoon
    garlic powder
  • 1
    tablespoon
    maple syrup or honey
  • a generous pinch of salt and black pepper
  1. Prepare dressing: Place all the ingredients for the dressing in a mason jar (with a lid) and secure with the lid and shake until the dressing comes together. You can also hit or shuffle it!

  2. Prepare the salad: Arrange the veggies in a bowl (chopped or leave whole) and arrange all the veggies on top of the veggies. Drizzle dressing over and serve!



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