This quick and easy cannellini bean salad features tender white beans, juicy tomatoes, savory olives, and fresh parsley, all tossed in a vibrant lemon garlic dressing. A perfect make-ahead lunch that’s ready in just 10 minutes!
INGREDIENTS
- 2 cans (15oz/425g each) cannellini beans, rinsed and drained*
- 1 cup (7oz/200g) cherry tomatoes, halved or quartered*
- ⅓ cup (2oz/60g) pitted black olives, halved
- ⅓ cup fresh parsley, chopped
Dressing
- 3 tbsp (45ml) extra virgin olive oil (adjust to taste)
- 2 tbsp (30ml) fresh lemon juice
- 1-2 garlic cloves, minced or pressed
- ½ tsp fine salt (adjust to taste)
- ¼ tsp black pepper
INSTRUCTIONS
- In a large salad bowl, combine the cherry tomatoes, olives, and cannellini beans.
- Remove the thicker parsley stems and chop the leaves.
- In a separate bowl, whisk together all the dressing ingredients until well combined. Alternatively, add them to a jar, seal with a lid, and shake until emulsified.
- Pour the dressing over the salad, add the chopped parsley, and toss everything together until well coated. Taste and adjust seasoning as needed.
- For the best flavor, let the salad rest for at least 30 minutes before serving. Enjoy!
NOTES
- Tomatoes: If using larger tomatoes, halve them, remove the seeds and excess liquid, then dice.
- Cannellini Beans: Brands can vary in texture—some hold their shape well for salads, while others may be too soft and better suited for soups.
- Storage: Keeps well in the fridge for up to 3 days.
Nutrition information is an estimate and should not replace professional advice. See disclosure policies for details.
