Italian Bean Salad (Print View)

Tender beans and crisp vegetables tossed in a zesty Italian dressing, ready in 15 minutes.

# What You Need:

→ Beans

01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed

→ Vegetables

04 - 1 small red onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cucumber, diced
09 - 1/4 cup fresh parsley, chopped

→ Italian Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tbsp fresh lemon juice
13 - 1 clove garlic, minced
14 - 1 tsp dried oregano
15 - 1/2 tsp kosher salt
16 - 1/4 tsp freshly ground black pepper

# How-To Steps:

01 - In a large mixing bowl, combine the drained cannellini beans, kidney beans, and garbanzo beans.
02 - Add the chopped red onion, diced bell peppers, halved cherry tomatoes, diced cucumber, and chopped parsley to the bowl with the beans.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended.
04 - Pour the dressing over the bean and vegetable mixture. Gently toss everything together until evenly coated.
05 - Taste and adjust seasoning as desired. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

# Expert Hints:

01 -
  • Zero cooking required, which means your kitchen stays cool and you stay sane on hot days.
  • The dressing actually improves as it sits, so making it ahead means better flavor with zero extra effort.
  • Three types of beans give you varying textures that keep every forkful interesting.
  • It travels beautifully, making it the most reliable potluck dish in your summer rotation.
02 -
  • Skipping the chill time is the most common mistake, and the salad will taste flat without those thirty minutes in the fridge.
  • Rinsing canned beans thoroughly removes the starchy liquid that makes the dressing cloudy and slightly metallic tasting.
  • Soaking the red onion in ice water for five minutes tames the raw bite while keeping the satisfying crunch intact.
03 -
  • Make the dressing directly in a mason jar, shake it, and store it separately if you are prepping more than a day ahead, then combine when ready.
  • Dried oregano rubbed between your palms before adding releases oils that taste noticeably more fragrant than pouring it straight from the jar.

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