Italian White Bean Salad with Parmesan Vinaigrette is an easy recipe that delivers great flavor with minimal effort. This Italian bean salad recipe combines creamy cannellini beans, Campari tomatoes, cucumber, and red onion, all tossed in a Parmesan dressing. It's a 15-minute, no-cook summer salad that's family-friendly, gluten-free, and vegetarian.
Need something to pair this with? Try our Bucatini Cacio e Pepe or our Carbone Spicy Rigatoni Vodka Recipe.
Italian White Bean Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: None
- 👥 Servings: 4
- 🔥 Cook Method: No-Cook Toss
- 🍽️ Cuisine (or General Category): Italian
- 👩🍳 Pair With: Grilled steak, Chicken cutlets, Crusty bread
- ⭐ Difficulty Level: Easy
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This is one we rely on for quick sides. Finish with extra cracked pepper and a drizzle of olive oil. ~Jami
If you like this salad recipe, you may also love our Cold Spaghetti Salad Recipe, Mediterranean Chickpea Salad with Feta, or this Steak Chimichurri Dense Bean Salad.
Jump to:
- Italian White Bean Salad Recipe at a Glance 🔎
- Why We Love This Recipe
- Italian White Bean Salad Ingredients
- Substitutions & Variations
- How To Make Italian White Bean Salad with Parmesan Vinaigrette
- Expert Tips for Success
- Storage
- Recipe FAQs
- More White Bean Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- 15‑minute Meal: Perfect for busy weeknights and packed with protein and fiber.
- Family‑friendly Flavor: Mild beans, sweet tomatoes, and Parmesan make it a hit with kids.
- Make‑ahead Meal: Assemble ahead for meal prep lunches. It stays fresh for days just like this Quinoa Cucumber Salad with Chickpeas.
- Wholesome Ingredients: Gluten‑free, vegetarian, and full of wholesome ingredients.
Italian White Bean Salad Ingredients
This Italian white bean recipe uses simple, fresh ingredients that come together in under 15 minutes.
- Cannellini Beans: We use canned cannellini beans for their creamy texture and mild flavor. They hold up well in vinaigrettes and soak up all that zesty dressing. Love white beans? Try our Instant Pot White Chicken Chili!
- Campari Tomatoes: We love Campari tomatoes for their natural sweetness and low acidity. They hold their shape when chopped and add beautiful color.
- English Cucumber: We like to halve and slice these into thin half-moons. They're seedless, crisp, and don't water down the salad.
- Red Onion: A few thin slices go a long way. We often soak them in cold water for 5 minutes to mellow the bite.
- Fresh Basil: We tear the basil by hand and add it at the end for max aroma and a pop of green.
- Dried Oregano: Just a touch in the dressing brings a warm, earthy note that ties everything together.
- Grated Parmesan Cheese: We whisk it right into the vinaigrette for salty, nutty richness. It also helps thicken the dressing slightly.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Beans: Swap cannellini for Great Northern, navy, or kidney beans to mix textures.
- Parmesan: For a dairy-free option, consider replacing Parmesan with nutritional yeast or omitting the cheese.
- Herb: Swap dried oregano for dried thyme or fresh rosemary sprigs in dressing.
- Presentation: Layer salad in a mason jar to take to school lunches or picnics.
How To Make Italian White Bean Salad with Parmesan Vinaigrette
STEP ONE: Prepare the Parmesan Vinaigrette
In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Parmesan, dried oregano, salt, and pepper until creamy.
STEP TWO: Prep the Vegetables and Beans
Add drained cannellini beans, diced Campari tomatoes, cucumber half-moons, and sliced red onion on top of the dressing.
STEP THREE: Add Fresh Basil
Tear fresh basil leaves by hand and scatter them on top just before serving.
STEP FOUR: Toss Gently & Serve
Gently toss everything until evenly coated. Transfer to a wide platter or serve straight from the bowl. Serve at room temperature or slightly chilled.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Whisk the dressing thoroughly to emulsify the Parmesan and oil.
✔️ DO Add basil at the end. It keeps its color and flavor bright.
✔️ DO taste and adjust seasoning after tossing; beans absorb salt quickly.
Save This Recipe 💌
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Storage
Store Italian white bean salad in an airtight container in the fridge for up to 3 days. Beans soften over time, so gently stir before serving. No need to reheat.
Recipe FAQs
Definitely. You can mix the dressing and prep all the components a day ahead, but wait to add the basil until just before serving. This helps the basil stay fresh, while the beans absorb even more flavor as they sit.
This bean salad holds up well for 2 to 3 days. Just give it a quick toss before serving to redistribute any separated dressing and freshen up the texture.
Yes, this is an easy recipe to scale up. Simply double all the ingredients. It's a great make-ahead option for entertaining too, since it doesn't wilt or dry out quickly.
Yes, dried cannellini or Great Northern beans work well. Soak them overnight, cook until tender, and cool completely before using. While it takes longer, you'll get a slightly firmer texture and richer flavor than canned beans.
More White Bean Recipes You'll Love ♥️
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📖 Recipe
Italian White Bean Salad with Parmesan Vinaigrette
Equipment
- Large Mixing Bowl
- Small whisk or fork
- Sharp chef's knife
- Cutting board
- Colander or fine mesh strainer
- Salad tongs or rubber spatula
Ingredients
- 2 15 oz cans cannellini beans rinsed and drained
- 5 Campari tomatoes cut into wedges
- ½ English cucumber halved lengthwise, and sliced into thin half-moons
- ¼ small red onion very thinly sliced
- ¼ cup fresh basil torn
- ¼ cup Parmesan cheese shredded
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1-2 small garlic clove(s) grated or minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly cracked black pepper
Instructions
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, grated Parmesan, dried oregano, salt, and black pepper until creamy and well combined.
- On top of the dressing, add the cannellini beans, Campari tomatoes, cucumber, and red onion.
- Just before serving, add the torn basil and gently toss everything together until the salad is evenly coated in dressing.
- Spoon onto a platter or shallow bowl. Serve immediately, or refrigerate for up to 3 days.
Save This Recipe 💌
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Video
Notes
- Beans: Swap cannellini for Great Northern, navy, or kidney beans to mix textures.
- Parmesan: For a dairy-free option, replace Parmesan with nutritional yeast or omit cheese.
- Herbs: Swap dried oregano for dried thyme or fresh rosemary sprigs in dressing.
Jami Powell says
A light and easy salad with a delicious dressing that brings it all together.