Tuscan White Bean Salad

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PREP: 10 minutes


Vegetarian, Nut-Free, Egg-Free, Gluten-Free, Pescatarian, Dairy-Free, Vegan

This no-cook bean salad starts with some white kidney beans and is loaded up with fresh summer flavors! Enjoy for lunch or serve it up at your next backyard party or potluck. 


15-oz cans cannellini beans, drained and rinsed
1 cup
cherry tomatoes, halved
1/4 cup
chopped fresh basil
1/4 cup
chopped fresh parsley
1/4 cup
1/4 cup
olive oil
lemon, juice
1/4 tsp
red pepper flakes
salt and pepper to taste


In a large bowl, combine the cannellini beans, cherry tomatoes, basil, and parsley. Add the olive oil, lemon juice, red pepper flakes, salt, and pepper. Toss well.

Serve immediately or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)160
Total Fat (g)8
Saturated fat (g)1
Sodium (mg)140
Total Carbohydrate (g)17
Dietary Fiber (g)5
Total Sugars (g)2
Protein (g)6
Calcium (mg)47
Iron (mg)2
Potassium (mg)302