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Tuscan Bean Salad

15 Minute Tuscan Bean Salad

Simple, rustic, and full of flavor — this Tuscan Bean Salad is inspired by the fresh markets of Italy. Packed with protein-rich beans, bright vegetables, and fragrant herbs, it comes together in just 15 minutes. Perfect as a light lunch, picnic dish, or side for grilled meats and fish, it’s a true taste of Tuscany that’s as nourishing as it is delicious.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • ¼ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano or 2 tsp fresh
  • ½ tsp sea salt to taste
  • Freshly ground black pepper
  • ½ cup fresh basil leaves torn
  • Optional: shaved Parmigiano-Reggiano for topping

Method
 

  1. In a large bowl, combine beans, cherry tomatoes, cucumber, onion, and olives.
    In a small bowl or jar, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
    Pour dressing over the bean mixture and toss gently to coat.
    Add torn basil leaves just before serving.
    Enjoy immediately or refrigerate for 30 minutes to allow flavors to meld.
    Optional: top with shaved Parmigiano-Reggiano before serving.

Notes

  • This salad keeps well for up to 3 days in the fridge — just add fresh basil right before serving.
  • Swap cannellini beans with chickpeas or a mix of beans for added texture.
  • Perfect alongside grilled chicken, salmon, or crusty bread for a full Mediterranean meal.