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A close-up overhead view of a large white bowl filled with a colorful bean salad. The dish features plump white cannellini beans mixed with halved cherry tomatoes, diced cucumbers, and thinly sliced red onions. The salad is tossed in a herb-flecked dressing and garnished with fresh parsley.

Cannellini Bean Salad

RASHA
This cannellini bean salad is fresh, simple, and designed to actually get better as it sits. Creamy beans are tossed with a bright lemon-garlic dressing, crisp red onion, and fresh herbs for a balanced dish that works perfectly for meal prep, lunches, or quick side dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

Salad

  • 2 cans (400g each) cannellini beans, drained and rinsed
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh parsley, chopped

Dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Instructions
 

  • Drain and thoroughly rinse the cannellini beans to remove excess sodium and liquid.
  • In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
  • In a large mixing bowl, combine the cannellini beans, red onion, and fresh parsley.
  • Pour the dressing over the beans and gently toss until everything is evenly coated.
  • Let the salad sit for at least 10–15 minutes before serving to allow the flavors to develop.

Notes

This salad tastes even better after sitting for a few hours or overnight as the beans absorb the dressing. If it seems dry after storing, add a splash of olive oil or lemon juice before serving. For variation, you can add cucumber, cherry tomatoes, feta cheese, or tuna for extra flavor and protein.
Keyword bean salad recipe, cannellini bean salad, healthy salad, meal prep salad, Mediterranean salad