Name: Italian White Bean Salad with Salsa Verde and Parmesan Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 can (14 oz / ~400 g) cannellini beans, drained and rinsed; ½ cup cherry tomatoes, quartered (about 6–8 tomatoes); ¼ cup Nocellara del Belice or Castelvetrano olives, torn; ¼ cup red onion, sliced in quarter moons; ¼ teaspoon kosher salt; 2 tablespoons parmesan shavings; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 tablespoon chopped capers; 1 garlic clove, finely chopped; ¼ teaspoon anchovy paste (or substitute with ¼ teaspoon kosher salt); ¼ teaspoon red pepper flakes; ¼ teaspoon freshly ground black pepper; 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 225 g albacore tuna in olive oil, drained; Crusty bread, for serving

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Introduction

This Italian White Bean Salad is a fresh and vibrant dish perfect for a light lunch or a flavorful side. Combining creamy cannellini beans with zesty salsa verde, cherry tomatoes, olives, and parmesan creates a delightful balance of textures and tastes.

A white bowl filled with a colorful salad featuring three main layers: the base layer consists of plump white beans scattered evenly, the middle layer has chunks of yellow and red cherry tomatoes along with whole green olives mixed throughout, and the top layer is sprinkled with chopped green herbs and small pieces of red onion, giving a fresh texture. There are also some small pieces of white cheese and bits of bacon or similar meat spread on top, adding more texture. The bowl is placed on a white marbled surface, with a glass jar of olive oil on the top left, two slices of bread on the top right, and a beige cloth napkin on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (14 oz / ~400 g) cannellini beans, drained and rinsed
½ cup cherry tomatoes, quartered (about 6–8 tomatoes)
¼ cup Nocellara del Belice or Castelvetrano olives, torn
¼ cup red onion, sliced in quarter moons
¼ teaspoon kosher salt
2 tablespoons parmesan shavings

For the Salsa Verde:

2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped capers
1 garlic clove, finely chopped
¼ teaspoon anchovy paste (or substitute with ¼ teaspoon kosher salt)
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar

Optional Additions:

225 g albacore tuna in olive oil, drained
Crusty bread, for serving

Instructions

Step 1: Prepare the salsa verde by combining parsley, basil, capers, garlic, anchovy paste (or salt), red pepper flakes, black pepper, olive oil, and red wine vinegar in a small bowl. Stir well to blend the flavors.
Step 2: In a medium bowl, mix cannellini beans, cherry tomatoes, torn olives, and red onion. Sprinkle with kosher salt and toss gently to combine.
Step 3: Drizzle the salsa verde over the salad mixture and toss carefully to avoid mashing the beans.
Step 4: Add the parmesan shavings and mix lightly.
Step 5: Top with tuna if using, and serve with crusty bread.

Tips & Variations

For a vegan version, omit the parmesan and anchovy paste or replace anchovy with a pinch of salt or miso paste.
This salad tastes even better after chilling for 30 minutes to allow flavors to meld.
Use high-quality olive oil and ripe cherry tomatoes for the best flavor.
If making ahead, add the parmesan and tuna just before serving for maximum freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add the parmesan and tuna just before serving. Reheat is not recommended as the salad is best enjoyed chilled or at room temperature.

How to Serve

A round bowl filled with five distinct layers arranged side by side: bright green sliced olives on the top left, beige beans in the center, red cherry tomatoes cut in half on the top right, whole red cherry tomatoes on the bottom left, and thin slices of purple onion on the bottom right. The bowl is placed on a white marbled texture, with a small bunch of green herbs nearby. The overall composition is colorful and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this salad?

Yes, you can substitute cannellini beans with other white beans like Great Northern or navy beans. Just make sure they are drained and rinsed well.

Is it necessary to use anchovy paste in the salsa verde?

Anchovy paste adds depth and umami, but it can be omitted or replaced with a pinch of salt or miso paste for a vegetarian version without sacrificing too much flavor.