This easy Tuscan Bean Salad is a low-effort, high-reward recipe. Fresh lemon, herbs, and crisp veggies make canned beans feel special. The combination is bursting with flavor. And, this healthy salad is so simple and fast to make!
We're a bit obsessed with white beans—as you can see from our recipes like Brothy Oven Baked Beans, Instant Pot Bean Soup, and Creamy White Bean Dip. Beans are even the cover of our cookbook! (Snag the Shortcut Brothy Beans recipe from the Evergreen Kitchen cookbook). Long story short, we know how to make beans taste good. And this Italian bean salad makes a delicious and nourishing meal, even when you're short on time.
Why you'll love this recipe
- So simple to make: Ready in 15 minutes. All you have to do is quickly warm olive oil and aromatics, then toss everything in a bowl. It couldn't be easier!
- Healthy: Beans are a great source of plant-based protein. This bean salad with fresh veggies and herbs makes a healthy (AND delicious) main or side dish.
- Versatile: This bean salad pairs well with many dishes, so it can be served alongside any meal. Or, eat it as a main! It's also great for picnics, potlucks, and entertaining because the recipe is vegan and gluten-free.
Recipe video
Watch how to make this Tuscan Bean Salad step-by-step
Ingredients (and substitutes)
This healthy Tuscan Bean Salad is loaded with flavorful herbs, fresh lemon juice, and crisp veggies. Here's what you need to make it:
- Cannellini Beans: Canned beans are most convenient. But, you could easily cook the beans from scratch if you prefer. Cannellini Beans are also called White Kidney Beans. You could substitute Great Northern Beans or Navy Beans instead.
- Bell Pepper: We like using red bell pepper in this bean salad because it adds a nice pop of color. You could swap it for yellow or orange bell pepper instead.
- Dill: Fresh dill pairs well with lemon. The combination makes this salad taste bright and summery.
- Parsley: Use flat-leaf parsley (also called Italian Parsley), because it has more flavor than curly parsley.
- Thyme: We highly recommend using fresh thyme. But, you can use dried thyme in a pinch. Dried is more potent than fresh, so if substituting, use one-third the amount.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Other make ahead salad recipes: Greek Cucumber Salad, Raw Carrot Salad, and Black Lentil Salad with Feta.
How to make (step-by-step photos)
This easy Tuscan Bean Salad makes a healthy meal when you're short on time. It's ready in less than 15 minutes. Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Avoid mushy beans: Canned beans are super convenient. But, they come in varying quality—some brands have tender beans, whereas others are mushy. Choose a brand you love. (Or use home cooked if you have the time). And, when mixing the salad, stir gently to avoid breaking/mushing the beans.
- Serve with bread on the side: For a heftier meal, serve this bean salad with grilled bread, garlic bread, or focaccia. The bread can be used to soak up every last drop of dressing. Yum!
- Use as a protein booster: Beans are a source of plant-based protein and fiber. Prep a batch of this Tuscan Bean Salad to keep in the fridge. Then, you can easily add it to healthy meals throughout the week.
- Make it in advance: This bean salad is make-ahead friendly and doesn't need to be reheated. So, it's perfect for picnics, potlucks, and weekday meal prep! As the salad sits, the beans soak up more flavor.
Recipe FAQs
We highly recommend using capers and the caper brine if you can. But, in a pinch, you could try using finely chopped green olives and the olive brine instead!
Or, just skip it. If you choose to skip the capers, give the salad a taste at the end. It'll likely be delicious as is! But if needed, add a bit more lemon juice and/or salt to compensate for the tangy, savory flavor that capers have.
Yes, this recipe is make-ahead friendly. In fact, making this salad in advance gives the beans more time to soak up the flavor of the dressing. So, leftovers taste great!
This Italian Bean Salad is best enjoyed within 2 to 3 days.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Tuscan Bean Salad
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
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.
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.
Shannon says
I've made a lot of "fast and easy" recipes that weren't so fast and easy if you know what I mean. This one actually took just 15 minutes to make... and everyone enjoyed it. I substituted butter beans because that's what we had on hand. Was great. Never would have thought of using the caper brine the way the video showed. A cool tip.
bri says
Hi Shannon - So glad to hear this bean salad was a hit! And, happy you found the caper brine tip helpful:) Thanks for sharing!
Harry says
Saw this on instagram and just getting a chance to make it today. I swapped cannellini beans for butter beans because that's what we hand on hand. Flavours were great, would definitely make again.
bri says
Hi Harry! Yay, glad you came across this recipe and gave it a try. We're happy you enjoyed it. Thanks so much for sharing!
Thomas says
Quick and easy dinner - really enjoyed this one. It was even better the next day!
bri says
Hi Thomas! Glad you enjoyed this bean salad recipe - and that leftovers worked out well too! Thanks for stopping by
Charlotte D says
A wonderfully easy and delicious dish. I'm new to your website, but have bookmarked some new-to-me recipes that I'm excited to try next!
bri says
Hi Charlotte! Welcome:) Happy to hear you enjoyed this recipe. Can't wait to see what other recipes you make!
Joanne M says
YUM! I used home cooked beans because I prefer it. The flavours were splendid. Will be making this recipe again.
bri says
Hi Joanne! This recipe is a great one for home cooked beans. So glad you enjoyed it!