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Irresistibly fresh and effortlessly delicious, this Cannellini Bean Salad delivers bold, vibrant flavor with zero fuss! Featuring creamy white beans, peppery arugula, sweet sun-dried tomatoes, crisp veggies, fresh herbs, and a zesty pesto vinaigrette, each forkful is wildly satisfying. Made with everyday ingredients in just 15 minutes, this cannellini beans recipe is perfect for meal prep, picnics, potlucks, your next summer gathering, and more!
“This cannellini bean salad is fantastic! Such a feel-good meal. And those crushed croutons – brilliant!”
– KELLY
Update: This recipe was originally published in April 2019. I made updates to the article below to include more information about making this easy white bean marinated salad at home.
If you’re craving something fresh, filling, and bursting with vibrant flavor, it’s my pleasure to introduce you to what’s sure to become your new favorite side dish: this white bean salad recipe. Bold, yet wholesome, this dish is a celebration of simplicity.
Table of Contents
About this cannellini bean salad
Imagine tender, creamy white beans mingling with peppery arugula, crunchy celery, aromatic shallots, chewy sun dried tomatoes, a generous scattering of fresh herbs, and crispy crushed croutons, all tossed in a lemony basil pesto dressing. Each bite is perfectly creamy, crunchy, tangy, zesty, and herby, with just the right amount of delightful richness.
Bonus points, this recipe for cannellini beans salad is perfectly simple and super fast to prepare—you can get this salad on the table with minimal ingredients, three simple steps, and less than 15 minutes.
Whether you prepare it for quick weekday lunches, serve it with grilled meats at your next family dinner, pack it for a picnic, or enjoy it straight from the bowl, this Italian white bean salad with arugula is perfect anytime, anywhere.
Why you will love this recipe
- Effortless Preparation. There’s no cooking required—just whisk, chop, toss, and enjoy!
- Minimal Ingredients. No weird or hard to pronounce ingredients here. The star ingredients of this salad are a couple cans of beans, a few fresh veggies, and a jar of basil pesto dressing.
- Marvelous Flavor. Between the herby pesto, fresh herbs, sweet tomatoes, and peppery bite of arugula, this cannellini bean salad recipe is truly a celebration of simply delicious flavor.
- Creamy, Crunchy Texture. The creamy smoothness of cannellini beans contrasts beautifully with the crunch of fresh veggies and crispness of crushed croutons.
- Meal Prep Friendly. Make it ahead and store in the fridge for easy meals throughout the week.
- Customizable and All-Season Appeal. Whether you add feta cheese or olives for briny flavor, top with grilled shrimp, or pair it with fluffy naan, you can easily customize this salad to suit your tastes, the time of year, and the occasion.
Ingredients for cannellini beans salad
Here’s what you’ll need to create this delightful salad:
- White Beans: Simply use two 15-ounce cans, drained or rinsed, or learn how to cook dry beans and use those instead. I like to use creamy and milk cannellini beans, but you can use any variety of cooked white beans you love.
- Celery: A few ribs of celery lends a refreshing crunch.
- Shallot: Related to both the onion and garlic, a shallot provides delicate allium flavor.
- Swap:Use red onions if you prefer a more astringent onion flavor. Or, use scallions (green onions) for a more delicate flavor.
- Sun-Dried Tomatoes: Grab the tomatoes in oil for the richest, sweetest flavor and beautiful chewy texture. Just be sure to drain them prior to using.
- Arugula: This leafy greens adds a peppery and subtle bitter flavor that brings all the ingredients together.
- Swap: If arugula isn’t your favorite bitter green, watercress, radicchio, escarole, spinach, and frisee all work as arugula substitutions.
- Fresh Herbs: I like to use a mix of chives, fresh basil, and fresh parsley; however, dill, cilantro and mint work too. I recommend a combination of at least two different fresh herbs for the best flavor.
- Parmesan Cheese: Lends complet, slightly nutty and subtle salty flavor.
- Croutons: While entirely optional, crushed seasoned croutons add a crispy, crunchy texture that perfectly complements the plump, creamy beans! I like to use homemade croutons; however, store-bought works great too.
Pesto vinaigrette dressing
- Basil Pesto: Use homemade basil pesto sauce, arugula pesto sauce, or a good-quality store brand for the best rich, zesty, herbaceous flavor.
- Garlic: For a little bit of aromatic flavor.
- Lemon: Be sure to use fresh lemon juice for the brightest flavor. That stuff in a yellow bottle is very lackluster.
- Honey: Lends a hint of sweetness.
- Dijon Mustard: This condiment acts as an emulsifier and provides a tangy flavor.
- Italian Seasoning: For robust savory flavor.
- Salt and Pepper: For overall flavor.
If you’ve got leftover pesto, put it to good use in these recipes: spaghetti squash and pesto sauce, tortellini pesto, pesto pasta with chicken, and this pesto couscous recipe.
Recipe variations
- Mediterranean Twist: Swap the Italian seasoning for Greek seasoning and the parmesan cheese for feta cheese. Then toss in diced English cucumber, Kalamata olives, halved cherry tomatoes, and/or chopped roasted red peppers for a coastal spin.
- Boost the Protein: Toss or top the white bean salad with grilled chicken, shrimp, salmon, steak, poached tuna, or tofu for a hearty main meal.
- Amp up the Veggies: If you prefer fiber to protein, toss in some
- Kick of Heat: If you prefer a cannellini bean salad recipe with a hint of heat, add crushed red pepper flakes to the dressing.
- Pesto Change-O: Swap out the basil pesto for your favorite fresh pesto sauce, like walnut pesto, almond pesto, arugula pesto, or sun dried tomato pesto sauce.
Chef expert tips for perfect results every time!
- Use Fresh and Good Quality Ingredients. When it comes to simple, no-cook recipes, be sure to start with the freshest, high-quality ingredients possible. A trusted brand of white beans and pesto, plus fresh arugula and a lemon will make a significant difference in flavor.
- Rinse Canned Beans. If using cans of beans, be sure to thoroughly rinse and dry them to remove the excess sodium before preparing this recipe for cannellini bean salad.
- Customize to Your Liking. Bean salads are a great way to use up any leftover veggies and goodies you have hanging around the fridge. Feel free to add or omit ingredients based upon your preference of what you have on hand.
- Adjust to YOUR Tastes. Everyone’s taste buds are different, so be sure to give the white bean and arugula salad a taste before serving. A pinch of salt or pepper and a little drizzle of lemon juice can go a long way.
- Garnish It. Toppings and garnishes are the easiest way to take a dish from ho-hum to OH-YUM. Plus, you eat with your eyes first, so consider topping the salad with a generous scattering of crushed croutons, fresh herbs, and more parmesan cheese.
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
Are cannellini beans the same as white beans?
“White beans” is a broad term that defines a group of legumes with white casings and starchy insides. Navy beans, Great Northern beans, Cannellini beans and Baby Lima beans are all varieties of white beans! Protein-rich white beans are a great nonperishable food that can be purchased canned or dried!
Cannellini beans, also known as white kidney beans, are a type of white bean. While there are a few varieties of white beans, cannellini beans are the largest. Cannellinis have a tender flesh with a nutty flavor. And, since white kidney beans retain their shape and texture during cooking, they are perfect to use in a variety of dishes, from cold or warm salads, to soups, stews, and chilis.
What beans work best?
I typically use cannellini beans in this white beans with pesto recipe; however, you can use whatever variety of white beans you love. But, each variety has a slightly different texture and flavor, so be sure to choose wisely:
- Cannellini Beans: Cannellinis are large and oval in shape with a meaty texture, nutty flavor and tender flesh. They are native to Southern Italy and popular in Italian dishes, such as minestrone!
- Great Northern Beans: Medium-size Great Northern beans are smaller than Cannellini beans, but larger than Navy beans. They are popular for their mild, nutty flavor and firm flesh!
- Navy Beans: Also known as ‘Pea Beans’, Navy beans are the smallest white bean variety. These pale ivory beans are very mild in flavor, soft in texture and small in size, which makes them quick-cooking! Navy beans are commonly found in Baked Beans and Navy Bean Chowder!
- Baby Limas: Named for the capital of Peru, baby lima beans are small with a smooth shell. Lima beans are also named ‘Butter beans” for their buttery taste and rich flavor!
Kitchen Tip: You can also swap out the white beans entirely and opt for black eyed peas or chickpeas, or a mix of both.
Can I use store-bought pesto?
Absolutely. Just be sure to select a high-quality brand of basil pesto sauce for the best flavor. As of 2025, I still personally like the DeLallo brand if i’m using store-bought.
Can I make this white bean salad in advance?
You sure can! However, I recommend storing the leafy arugula greens separately from the pesto beans to prevent wilting. And be sure to leave out any garnishes, like croutons, until just before serving this white bean salad.
With creamy beans, peppery arugula, fresh herbs, crisp veggies, and a silky pesto dressing, this Cannellini Bean Salad is more than just a side dish—it’s a celebration of fresh ingredients and harmonious flavors! Super simple to throw together and perfect for meal prep, it’s sure to become a favorite in your recipe box.
I hope you give it a try and don’t forget to share your delicious results in the comments section below or tag me on social mediaI—love seeing how you make my recipes your own!
Cheyanne
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More recipes for bean salads!
If you love this fresh cannellini salad, try one of these delicious marinated salad recipes next:
White Bean Salad
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
White Bean Salad
- 2 (15-ounce) Cans Cooked White Beans – drained, thoroughly rinsed, and drained again (I recommend using low-sodium if using canned)
- 3 medium ribs Celery – small dice (about ¾ cup)
- 1 large Shallot – peeled and finely diced
- 1/3 Cup Sun-Dried Tomatoes in Oil – drained and small diced
- 3 TBS Chopped Fresh Herbs – such as parsley, basil, and/or chives
- 4-5 Cups Baby Arugula
Basil Pesto Vinaigrette
- 1/3 to 1/2 Cup Basil Pesto – to taste
- 1 Clove Garlic – peeled and minced
- 2-4 TBS Extra Virgin Olive Oil – to taste
- 1 ½ TBS Lemon Juice
- 1 tsp Honey
- 1 tsp Dijon Mustard
- ½ tsp Italian Seasoning
- As Needed Kosher Salt and Pepper
- Garnish Options: Grated Parmesan Cheese, Crushed Croutons, Balsamic Reduction, Lemon Wedges
Instructions
- Make the Pesto Dressing: In a large mixing bowl, add the 1/3 cup pesto sauce, garlic, 2 tablespoons of oil, lemon juice, honey, Dijon, and Italian seasoning. Season with 1/8 teaspoon kosher salt and a generous pinch of black pepper. Grab a whisk and vigorously stir the ingredients together until thoroughly combined. Use a spoon and give the pesto dressing a taste, adding more pesto for herbaceous flavor, salt for overall flavor, and oil as needed to thin the dressing.
- Add Bean Salad Ingredients: To the bowl with the pesto, add the rinsed beans, celery, shallot, sun-dried tomatoes, and half the fresh herbs. Use a spoon and stir the ingredients until everything is evenly coated in the pesto dressing. Then, add half the arugula to the bowl and toss again to coat the greens in the dressing. (Note: If making this cannellini beans salad recipe in advance, don’t add the arugula.)
- Add White Beans to Arugula: Arrange the remaining arugula leaves on a serving platter and spoon the white bean salad over the top. Then dust the grated parmesan cheese, to taste, over the salad. Give the salad a taste and adjust the flavors to suit your tastes.
- Garnish and Serve Cannellini Bean Salad: Crush croutons over the top and sprinkle the remaining fresh herbs over the top. Drizzle with a little balsamic reduction, if using and serve with lemon wedges on the side. Enjoy!
Notes
- Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
- Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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marcy
looks very good will try it, thanks.
Tay
The crushed crunchy croutons and creamy cannellini beans are simply perfect together in this!
Kelly
This cannellini bean salad is fantastic! Such a feel-good meal. And those crushed croutons – brilliant!
Erin
Fabulous salad! I LOVE LOVE LOVE cannellini beans. This salad is perfect for all my upcoming summer gatherings. Can’t wait to make it again! Thank you for sharing!!
Maddie
Really great salad, perfect addition to our weekend BBQ!