Make this protein-rich and healthy salad when you want a hearty and satisfying meal that is also full of Mediterranean flavors. And it can be prepped in just 15 minutes!
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I love making summer salads that are versatile and portable, especially when there is no actual cooking involved. This fresh and tangy Tuscan bean salad is nutritious, easy, and perfect for a potluck or picnic.
If you make it on a regular basis like I do, you can have fun with it and substitute your favorite beans, veggies, herbs, etc. depending on your mood.
It's slightly creamy from white beans, with a subtle bite from red onion and scallions, and it's rounded out with sweet tomatoes and briny black olives. Zippy garlic vinaigrette and aromatic basil bring the whole salad together, and in just 15 minutes!
It makes for a satisfying lunch, side salad, or serve it with sourdough rosemary focaccia or potato onion dill biscuits for a hearty vegetarian dinner.
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⭐️ Why This Salad is the Best
- Fresh, bright, tangy, creamy, aromatic, and savory
- Incredibly healthy, using whole foods that are naturally vegan/dairy-free/plant-based and gluten-free
- Super easy: One-bowl, no cooking required, and ready in less than 15 minutes
- Protein-rich and full of fiber to leave you feeling satisfied throughout the day
- Versatile: Tuscan bean salad works as a light lunch, side salad, or healthy dinner when served with a crusty roll or piece of bread.
🍅 Ingredient Notes
- Cannellini beans - a good source of fiber with a creamy texture
- Garbanzo beans - rich in protein and fiber, and they add a slight crunch
- Artichoke hearts - provide creaminess and are full of potassium and calcium
- Black olives - they bring a lovely brininess and counteract the sweetness of the tomatoes
- Red onion - I love the spicy bite that raw red onions provide in salads
- Tomatoes - you can use 1 whole tomato or a cup of canned (diced) tomatoes
- Basil - adds fresh aromatics
- White wine vinegar - brings subtle tanginess
📋 Variations & Substitutions
- Add grains. For a heartier meal, add 1 cup of (cooked) barley, quinoa, rice, or farro.
- Add parmesan. If you don't have issues with dairy, parmesan adds a wonderful salty and nutty bite.
- Substitute vinegars. Red wine vinegar, apple cider vinegar, or fresh lemon juice will all work just fine.
- Add greens. Serve over a bed of arugula, spinach, or kale for added nutrition.
- Add more herbs. Fresh (or dried) parsley, rosemary, or thyme would all be delicious here.
- Add avocado. For added protein, healthy fats, and creaminess!
- Add an egg. It seems that almost anything can be made that much tastier by adding an egg on top! This would make for a delicious brunch.
🔪 Recipe Instructions
*See recipe card below for printable instructions.
In a large bowl, add bean salad ingredients and stir until well combined.
In a small bowl, add white wine vinegar and garlic and whisk together. Slowly add olive oil and whisk until well combined.
Add vinaigrette to salad and toss well to coat thoroughly. Add more salt and pepper if needed.
⏲ Expert Tips & Tricks
- Storage: Cover and store in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe bag and freeze for up to 2 months. To thaw, place in refrigerator overnight. Bring to room temperature before serving for optimal flavor.
- Mix and match your favorite beans. You can use navy beans, pinto beans, black beans, kidney beans, black-eyed peas to change up the flavor and texture.
- Serve at room temperature. For optimal flavor, serve at room temperature. If it's served directly from the refrigerator, the taste will be somewhat muted.
- Make ahead: This salad is a great meal-prep recipe. It can be prepared up to 24 hours ahead of time and stored (covered) in the refrigerator. Bring to room temperature before serving.
- Drain and rinse beans. Always drain and rinse canned beans to remove the salt, etc. If using canned artichoke hearts, these should be drained and rinsed as well.
- Double this recipe. Bring to your next book club gathering, potluck, or picnic!
- How to serve: Serve as a side salad alongside baked salmon, portobello burgers, or meatballs. It can also be served as a main dish when accompanied with potatoes, like my red skin mashed potatoes with garlic or roasted red potatoes with cilantro chimichurri.
💬 Frequently Asked Questions
I love eating a variety of bean salads throughout the year, depending on what is in season, etc. Beans contain a ton of protein and fiber, as well as a variety of nutrients, like iron and potassium.
Add as many vegetables and herbs as you prefer, and it makes for an excellent vegetarian/vegan/gluten-free meal that keeps you full throughout the day.
Tuscan bean salad can vary in ingredients, but it typically contains flavors of the Mediterranean. In this recipe, creamy white beans, zippy red onion and scallions, sweet tomatoes, and briny black olives are tossed in a garlic vinaigrette. Fresh basil provide fresh aromatics and tie everything together.
This salad can be stored in the refrigerator for up to 4 days.
🥗 Related Recipes
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Tuscan Bean Salad Recipe
Ingredients
Bean Salad
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 cup artichoke hearts, chopped
- 1 cup black olives, halved
- ½ cup red onion, finely chopped
- 1 tomato, chopped (or 1 cup of canned, diced tomatoes)
- 3 scallions, thinly sliced
- ⅓ cup basil, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garlic Vinaigrette
- 1 Tablespoon white wine vinegar
- 2 garlic cloves, minced
- 3 Tablespoons extra-virgin olive oil
Instructions
- In a large bowl, add bean salad ingredients and stir until well combined.
- In a small bowl, add white wine vinegar and garlic and whisk together. Slowly add olive oil and whisk until well combined.
- Add vinaigrette to salad and toss well to coat thoroughly. Add more salt and pepper if needed.
Notes
- Storage: Cover and store in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe bag and freeze for up to 2 months. To thaw, place in refrigerator overnight. Bring to room temperature before serving for optimal flavor.
- Serve at room temperature. For optimal flavor, serve at room temperature. If it's served directly from the refrigerator, the taste will be somewhat muted.
- Drain and rinse beans. Always drain and rinse canned beans to remove the salt, etc. If using canned artichoke hearts, these should be drained and rinsed as well.
- How to serve: Serve as a side salad alongside baked salmon, portobello burgers, or meatballs. It can also be served as a main dish when accompanied with potatoes, like my red skin mashed potatoes with garlic or roasted red potatoes with cilantro chimichurri.
Jill
This is a must-make because I like all the ingredients in this salad. Excited to try it!
Jeannette
This is a FANTASTIC Summer (and Winter) bean salad! Using the two types makes it all the more nutritious for the fam and just loving all the fresh aromatics.
Gastronotherapy
Thanks, Jeannette!
Dannii
I love a bean salad for a light lunch. Perfect for eating in all this hot weather we have been having.
Gastronotherapy
Agreed, Dannii! And it's perfect picnic food as well!
Jac
This is the perfect recipe for me right now! I wanted to make a bean salad but also have a can of artichoke that needs used. I was kinda reluctant to use the artichoke as never had it before and it was expensive so didn't want to waste it!! Looking forward to trying this recipe later 🙂
Gastronotherapy
Let me know what you think, Jac!
Maria
This recipe is really healthy and flavorful! Thanks for sharing this I'm totally going to following it.
Gastronotherapy
You're welcome, Maria! 🙂
Barb
Going to make this recipe for this week. Will be nice to have a meal ready when I get home. Flavors sound good!