Tuscan Bean Salad

5 from 8 votes

This Tuscan Bean Salad is made with white cannellini beans, lemon, and dill. Healthy, delicious, and easy to make. Ready in just 15 minutes! Serve as a main, side, or protein-booster to weekday meals. Make ahead friendly. (Vegan & Gluten Free).

Prep Time12

Cook Time3

Total Time15

Servings:

Author: Bri Beaudoin

Ingredients

⅓ cup extra-virgin olive oil
1 small red onion, diced (about ⅔ cup)
4 to 5 cloves garlic, minced
1 tablespoon fresh thyme leaves (see note 1)
¼ to ½ teaspoon red pepper flakes
½ teaspoon fine sea salt
¼ cup fresh lemon juice
1 tablespoon capers + 1 tablespoon brine (from jar) (see note 2)
2 (15 oz / 14 fl oz / 398 ml) cans cannellini beans, rinsed (see note 3)
1 bell pepper, diced (red, yellow, or orange)
½ cup minced flat-leaf parsley
⅓ cup chopped fresh dill

US Customary - Metric

Instructions

Cook: Warm olive oil in a skillet over medium heat. Add red onion, garlic, thyme, red pepper flakes, and salt. Cook until the onion has softened slightly, but still has its color, 2 to 3 minutes.
Combine: Transfer the mixture to a large bowl. Stir in the lemon juice, capers and caper brine. Add beans, bell pepper, parsley, and dill. Toss gently to mix. Taste and add more salt if needed.

Video

Notes

Thyme: We highly recommend using fresh thyme for this. But, you could substitute dried thyme instead. Dried thyme is more potent. Therefore, use 1 teaspoon dried thyme for every 1 tablespoon of fresh thyme.
Caper brine: This is the liquid in the jar of capers. It is typically a mixture of water, vinegar and salt. A splash of brine (in addition to capers) adds a bit of bright, savory flavor to the dressing.
Beans: Choose your favorite brand of canned cannellini beans for this recipe—or opt for home cooked. Gently stir the bean salad to avoid making the beans mushy. If needed, substitute with Great Northern Beans, Navy Beans, or a similar bean.
Storage tips: Refrigerate in an airtight container for up to 2 to 3 days.

Nutrition