Tuscan White Bean Salad is vegan, gluten free, and soy free. It is a simple, yet delicious salad that satisfies everyone.
I love bean salads for summertime! You can whip them up in minutes, they are packed with filling protein, and you can store them in the fridge ready to eat! I try to have some sort of bean salad in the fridge at all times during the summers for snacks and quick lunches. They are perfect to have on hand to take to the pool or on a picnic too.
This Tuscan white bean salad is super quick and easy. The whole salad takes about 5 minutes to make!
Simply drain and rinse 2 cans of white cannellini beans, toss in sun dried tomatoes, olives, and basil, then drizzle with olive oil and you’re done!
Top with some pine nuts if you want and you have a delicious meal. Make it ahead of time and store in the fridge up to 3 days. It tastes even better after the flavors have mixed for a while.
Tuscan White Bean Salad
- 2 cans white beans drained and rinsed
- ¼ cup diced sun dried tomatoes
- 1 cup of black or Kalamata olives halved
- ¼ cup chopped basil or pesto
- 3-4 TBS olive oil (less if using pesto)
- Salt to taste
- Pine nuts (optional)
- Step 1 Drain and rinse the white beans.
- Step 2 Chop sun dried tomatoes, olives, and pesto and put into the bowl
- Step 3 Drizzle with olive oil and toss until mixed well.
- Step 4 Salt to taste.
- Step 5 Top with pine nuts (optional).
I used a bag of sun dried tomatoes for this recipe, but the ones packed in oil would also work well for this recipe, you may just want to reduce the olive oil a little.
Often, I will use pesto in this recipe instead of the fresh basil. I use this recipe for my pesto and freeze it, that way I always have frozen pesto on hand for recipes. It is nice to not have to run out to buy fresh basil to make this salad and it’s ready to make up at any time since I usually have all of the other ingredients in my pantry.
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