5 from 3 votes
Overhead photo of two hands holding Cannellini Bean Salad a white platter with serving spoons inserted into the salad and a light tan linen, ramekin of grated parmesan and jar of lemon parmesan vinaigrette arranged around the platter.
Cannellini Bean Salad
Prep Time
15 mins
Cook Time
3 hrs 35 mins
Total Time
3 hrs 50 mins
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!
Course: entree, Salad, side
Cuisine: American
Keyword: beans, Cannellini Bean, salad, white bean
Servings: 8 as side
Calories: 159 kcal
  • 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
  1. Preheat oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper.
  2. 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.
  3. 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*.
  4. 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.
  5. 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!
Recipe Notes
  1. 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. 
  2. While peppery arugula pairs well with this white bean salad, feel free to substitute your favorite salad greens!
  3. For the best croutons, make sure your bread is a day or two old!
  4. For the best tasting white bean salad, allow the white beans to marinate in the dressing for at least an hour in the refrigerator.  
  5. 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.

Serves: 8-10 as side 

Nutritional information based on 8 servings

Nutrition Facts
Cannellini Bean Salad
Amount Per Serving
Calories 159 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 124mg5%
Potassium 84mg2%
Carbohydrates 7g2%
Sugar 1g1%
Protein 2g4%
Vitamin A 310IU6%
Vitamin C 3.9mg5%
Calcium 56mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.