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–+ servings
Tuscan White Bean Salad in an open glass jar.
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5 from 1 vote

Tuscan White Bean Salad

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.
Prep Time10 minutes
Marinate Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4 single servings (or 8 as a side dish)
Calories: 231kcal

Equipment

  • 1 Large mixing bowl

Ingredients

Salad

  • 2 cups can cannellini beans (drained and rinsed)
  • ⅔ cup chopped sun-dried tomatoes (oil packed - read instructions above if you have dry-packed)
  • ½ cup finely diced red onion
  • ½ cup chopped artichoke hearts
  • 2 tbsp. capers (drained)

Dressing

  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. fresh lemon juice
  • 1 small garlic clove (pressed or minced)
  • ½ tsp. dried oregano
  • salt and ground black pepper (to taste)

Instructions

  • In a small bowl or jar, whisk the dressing ingredients together until well combined.
    The mixed dressing in a mixing bowl with a whisk.
  • In a mixing bowl, combine the white beans, sun-dried tomatoes, red onion, artichoke hearts, capers, and parsley.
    Ingredients for a Tuscan White Bean Salad added to a mixing bowl.
  • 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.
    Overhead view. A wood spoon lifts up a bite of Tuscan White Bean Salad from a jar filled with it.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 231kcal | Carbohydrates: 29g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 568mg | Potassium: 670mg | Fiber: 8g | Sugar: 8g | Vitamin A: 171IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 4mg