This quick and easy Cannellini bean salad is healthy, delicious and full of flavor! This crowd pleasing salad is perfect for potlucks, parties, lunches and weeknight dinners! (Healthy, Vegetarian)
Hi, friends! How was everyone’s Easter!? I hope it was egg-cellent!
My holiday weekend was the perfect mix of both relaxing and eventful. And, of course there was plenty of food involved!
However, now I’m currently in that post holiday-daze, where I’m not entirely sure what day of the week it is or what’s exactly going on around me.
And, after all of the heavy, not-so-healthy holiday food, I am craving food that is lightened up and refreshing. Which brings me to today’s dish – this feel good salad! It’s the perfect way to reset and reboot your system after the indulgent holiday weekend!
Quick Cannellini Bean Salad
Tender, creamy white beans, crunchy celery and pungent shallots tossed in a silky, creamy, tangy lemon parmesan vinaigrette. Served on a bed of peppery arugula and sprinkled with delicate chives; golden brown, Italian seasoned homemade croutons and crispy, thinly sliced radishes, this cannellini bean salad is next level delicious!
Refreshing and hearty, this flavorful salad is something you can feel good about eating! It’s perfect for picnics, potlucks, workweek lunches or as a simple and delicious side to compliment family dinners!
The best part of all – aside from the amazing flavor?! This white bean salad is incredibly stress-free and easy to prepare! Plus, it’s a great way to use up those canned beans sitting in your pantry and that loaf of bread in your bread box that is about to go stale!
Are cannellini beans the same as white beans? What are cannellini beans?
Cannellini beans, also known as white kidney beans, are a type of white bean. While there are a few varieties of white beans – great northern, navy and baby lima – cannellini beans are the largest. Cannellini beans have a tender flesh with a nutty flavor. Since white kidney beans retain their shape and texture during cooking, they are perfect to use in stews, soups, chili and salads!
What can I use instead of cannellini beans?
If you do not like cannellini beans or don’t have any on hand, you can substitute any variety of white bean (Great Northern, Baby Lima or Navy) in this salad. While each variety has a slightly different texture, flavor and size, they can be used interchangeably.
Are cannellini beans healthy?
Cannellini beans are great for you and a wonderful addition to a healthy diet!
Beans, and legumes in general, offer numerous health benefits as they are an excellent source of vegetarian protein, dietary fiber and other nutrients.
Cannellini beans specifically are a superfood and loaded with antioxidants, plus they have more dietary fiber than red beans.
Also, white beans are low in calories and they have been shown to help with weight loss since they act as an inhibitor that stops your body from absorbing carbohydrates quickly.
It is important to note, when using canned white beans (versus dried beans), make sure you read the nutrition label to make sure no extra sodium, sugar or other harmful additives are used.
How to make cannellini bean salad?
This fiber-rich dish is simple to prepare and perfect for potlucks, picnics, easy lunches or entertaining!
To make cannellini bean salad:
- Prepare the dressing. Whisk together oil, garlic, parmesan, lemon juice and Dijon mustard in a small bowl.
- Marinate the beans. Mix white beans with shallots and celery in a medium sized bowl. Drizzle half of the dressing over the beans and toss to combine. Let stand for at least 15 minutes or transfer to the refrigerator until ready to use.
- Assemble the salad. Arrange arugula or your favorite greens on a serving platter and spoon the marinated beans over the top. Sprinkle with chives, extra parmesan and croutons if using.
Is white bean salad served hot or cold?
In most cases (and with this recipe) white bean salad is served either cold or at room temperature.
How long does bean salad keep in the fridge?
White bean salad should be stored in an airtight container to maximize quality and for food safety. When properly stored the salad will last for up to 3 to 5 days in the refrigerator.
Can you freeze white bean salad?
You can absolutely freeze the cannellini bean portion of this salad! When properly stored in an air-tight container or freezer-safe zip-closure bag, this salad will keep for up to 3 months in the freezer.
What goes with white bean salad?
If you are looking to turn this vegetarian dish into a heartier main meal, these proteins pair deliciously with cannellini bean salad.
- Canned tuna
- Salmon – canned, grilled, roasted or poached
- Chicken – canned, grilled, roasted, poached or rotisserie
Quick and easy to prepare, plus packed with texture and flavor, this Canned Bean Salad is the perfect light lunch, easy dinner or a delicious complement to any main course, potluck or picnic!
Until next week friends – to light and fresh salads!
The best Cannellini Bean Salad Recipe👇
Cannellini Bean Salad
- 2 (15 ounce) cans Cannellini Beans – drained and rinsed*
- 1 large Shallot – thinly sliced or small dice
- ¾ Cup Celery – small dice
- 4-5 Cups Baby Arugula *
- ½ Bunch Chives – sliced
- 1/3 Cup Extra Virgin Olive Oil
- 1 Clove Garlic – minced
- 2 TBS Parmesan – finely grated, plus more for garnish
- 2 TBS Lemon Juice
- 1 TBS Dijon Mustard
- Heaping teaspoon Honey
- Kosher Salt & Ground Black Pepper
- 2 ½ Cups French Bread – cut into bite sized cubes*
- 2 ½ TBS Olive Oil
- 2 TBS Parmesan – finely grated
- 1 large Clove Garlic – chopped
- ½ tsp Italian Seasoning
Optional Add-ins: Thinly Sliced Radish, Sweet Peas, Blanched Snow Peas and/or Asparagus
Serve with: Canned Tuna, Salmon, Grilled Chicken
- Preheat oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper.
- Make the dressing: In a small bowl, combine the oil, garlic, parmesan, lemon juice and Dijon. Season generously to taste with salt and pepper. Whisk until emulsified and combined.
- Marinate the white beans: Place the white beans, shallots and celery in a medium bowl. Add half of the dressing and toss to combine. Taste and adjust for seasoning with salt and pepper. Let stand for at least 15 minutes or transfer to the refrigerator to allow the flavors to marry*.
- Make the croutons: Place cubed bread in a large bowl. Drizzle bread with olive oil. Sprinkle with parmesan, garlic, seasoning, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Gently toss the bread to coat with oil and seasonings. Transfer bread cubes to the prepared baking sheet. Bake, tossing halfway through bake time, for 15-20 minutes or until golden brown and crispy. Remove from oven and allow to cool slightly.
- Make the salad: Add the arugula (and any optional vegetables) to a large serving platter. Spoon the beans over the top and sprinkle with chives, croutons, and more parmesan cheese. Add in optional vegetables or protein if using. Drizzle with remaining dressing or serve it on the side. Enjoy!
- If you do not like cannellini beans or don’t have any on hand, you can substitute any variety of white bean (Great Northern, Baby Lima or Navy) in this salad.
- While peppery arugula pairs well with this white bean salad, feel free to substitute your favorite salad greens!
- For the best croutons, make sure your bread is a day or two old!
- For the best tasting white bean salad, allow the white beans to marinate in the dressing for at least an hour in the refrigerator.
- Leftover white bean salad should be stored in an airtight container in the refrigerator. Properly stored, it will keep for up to 3 to 5 days.
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