Save Last summer, my neighbor brought over a bowl of this white bean salad after she'd made too much for a family gathering. I ate it straight from the container standing in my kitchen, and the combination of creamy beans, bright herbs, and that sharp hit of red wine vinegar stopped me cold. Something about how the dressing soaks into the beans over time makes it taste even better on day two. I've been making variations of it ever since, sometimes three times a week when the garden tomatoes are at their peak.
I served this at my book club last month when it was too hot to even think about turning on the oven. Everyone kept asking what restaurant I'd ordered it from, which felt like a tiny victory. My friend Sarah, who claims to hate bean salad, went back for thirds. That is when I knew this recipe was a keeper for entertaining, not just weekday lunches.
Ingredients
- Cannellini beans: These creamy white beans hold their shape beautifully while absorbing all that herbaceous dressing. Rinse them really well to remove the metallic canned taste, or cook dried beans until tender but not falling apart.
- Cherry tomatoes: Sweet little jewels that burst when you bite into them. I use whatever varieties look best at the market, sometimes mixing red and yellow for visual interest.
- Fresh herbs: The parsley, basil, and oregano trio is non-negotiable here. Fresh herbs make this salad sing in a way dried ones never could, though dried oregano works in a pinch.
- Red wine vinegar: Adds a bright acidity that cuts through the creamy beans. Lemon juice works too, but the vinegar gives it that authentic Mediterranean tang I cannot get enough of.
Instructions
- Build your base:
- Toss those drained beans, halved cherry tomatoes, diced red onion, and minced garlic into your largest salad bowl. If you are adding cucumber for crunch, now is the time.
- Add the herbs:
- Sprinkle in the chopped parsley, basil, and oregano leaves. The kitchen should start smelling incredible right about now.
- Whisk the dressing:
- In a small bowl, combine olive oil, red wine vinegar, salt, and pepper. Whisk until it thickens slightly and looks perfectly emulsified.
- Bring it together:
- Pour that zesty dressing over the salad and toss everything gently. You want every bean coated without mashing them up.
- Finish with flair:
- Fold in any olives or crumbled feta you are using. Take a taste and add more salt or pepper if the mood strikes.
Save My mother started requesting this instead of her usual potato salad for Sunday dinners. Watching my dad, who is suspicious of anything without meat, go back for seconds was quietly validating. Food has this way of bringing people together without anyone trying too hard.
Make It Your Own
Sometimes I toss in diced bell peppers for color and crunch, or swap in fresh thyme for the oregano just to keep things interesting. The basic formula stays the same, but the variations keep it from ever feeling repetitive.
Serving Suggestions
This salad shines alongside grilled fish or roasted chicken, but honestly I have eaten it for lunch with nothing but a hunk of crusty bread more times than I can count. It is substantial enough to feel like a real meal.
Storage Tips
Store in an airtight container in the refrigerator for up to four days. The beans actually improve as they marinate in that dressing, so do not be afraid to make it the night before.
- Give it a good stir before serving leftovers
- Add fresh herbs right before serving if they have started to look tired
- Bring to room temperature for about twenty minutes before eating
Save Simple food done well is often the most memorable kind. This bean salad has become my go-to for when I want something nourishing without spending hours in the kitchen.
Cooking Q&A
- → Can I substitute cannellini beans with other beans?
Yes, great northern or navy beans work well as alternatives, providing a similar creamy texture and mild flavor.
- → Is it necessary to chill the salad before serving?
Chilling for 30 minutes or more helps the flavors meld together, enhancing the overall taste, but you can serve it immediately if pressed for time.
- → Can I add other fresh herbs to this salad?
Absolutely, arugula or spinach can be stirred in for extra greens, and fresh mint or dill can add interesting flavor variations.
- → What are some good pairings with this salad?
This vibrant salad pairs wonderfully with grilled fish, chicken, or crusty bread, complementing the fresh Mediterranean flavors.
- → How can I make the salad vegan-friendly?
Simply omit the feta cheese or use a plant-based alternative, keeping the dish fully plant-based while maintaining richness.