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This Tuscan-style white bean salad recipe is a rustic, flavor-packed, Mediterranean, dense bean salad that can do double duty as a main course or an elegant side dish. It’s hearty, easy to eat, and pairs well with many different types of dishes. I make a big bowl of this and eat it for lunch several days in a row. It’s perfect for clean eating, it’s dairy-free, gluten-free, anti-inflammatory, has no sugar, and can be made vegan.

Tuscan White Bean Salad in an open glass jar.

If you love dense bean salads as much as I do, you might also want to try my Mediterranean Dense Bean Salad, my Mexican Dense Bean Salad, or my Hight Protein Dense Bean Salad. Make all the dense bean salads!!

Pro Recipe Tips

This salad pairs beautifully with a piece of baked salmon or grilled sweet potato slices.
This salad is fantastic for meal prep! It keeps well in the fridge for 2–3 days and gets even better the next day.

How To Rehydrate Dry-Packed, Sun-Dried Tomatoes

For various reasons, you might not have (or want to use) oil-packed, sun-dried tomatoes in this recipe. If you only have the dry-packed version, here’s how to rehydrate them quickly and easily for use in this recipe.

Chopped, sun-dried tomatoes on a cutting board with a knife.

Soaking dry-packed, sun-dried tomatoes in a bowl of hot water.

Cut dry-packed, sun-dried tomatoes into slices or chop them (as this recipe calls for).
Put them in a bowl.
Pour boiling-hot water over them and let them sit for about 10 minutes.
Drain, and proceed with the recipe below.

A wood spoon holds a spoonful of Tuscan White Bean Salad over an open jar.

Recipe Variations

Add chopped roasted red peppers or a few cherry tomatoes for extra color.
Add fresh herbs such as chopped, Italian parsley (flat leaf), or fresh, chopped basil.
Add sliced Kalamata olives for extra Mediterranean tang.

Using Dry-Packed Sun-Dried Tomatoes

The recipe calls for oil-packed, sun-dried tomatoes. But if you either want to reduce the oil in the recipe or you just have the dry version at home, here’s how to substitute them.

Overhead view. Open glass jar filled with Tuscan White Bean Salad. White background.

What You’ll Need To Make Tuscan White Bean Salad

Cannellini beans – No sugar added.

Sun-dried tomatoes – It’s easiest to buy them oil-packed, but if you don’t want the extra calories, you can buy them dry-packed and rehydrate them in hot water.

Red onion – In a pinch, yellow onion will work too.

Artichoke hearts – I bought the canned ones.

Capers – If you don’t like the tang, or you can’t find these, you can leave them out and the salad will still be yummy.

Extra virgin olive oil – Or any light-flavored oil you prefer to use.

Lemon juice – It’s best squeezed from a fresh lemon, but in a pinch, 100% juice from a bottle will work too.

Garlic clove

Dried oregano

Salt and ground black pepper

How To Make White Bean Salad, Tuscan-Style

The unmixed dressing ingredients in a metal mixing bowl.

The mixed dressing in a mixing bowl with a whisk.

In a small bowl or jar, whisk all the dressing ingredients together until well combined.

Ingredients for a Tuscan White Bean Salad added to a mixing bowl.

The tossed Tuscan White Bean Salad in a metal mixing bowl.

In a mixing bowl, combine the white beans, sun-dried tomatoes, red onion, artichoke hearts, capers, and parsley.

Overhead view. A wood spoon lifts up a bite of Tuscan White Bean Salad from a jar filled with it.

Pour the dressing over the salad and toss gently to combine. Let sit for 10–15 minutes for the flavors to soak in (longer if you can). Serve.

Storing White Bean Salad

Store any leftovers in an airtight container and keep in the fridge for up to 5 days.

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