Easy-to-make and no cooking required, this delicious Italian White Bean Salad is a summer side go-to! It travels well too making it the perfect salad to bring along to barbecues, parties, and warm-weather gatherings.

Italian white bean salad on white platter with large spoon.

When the weather warms up, I turn to recipes with simple ingredients that require very little prep and celebrate the season.

Italian white bean salad combines fresh summer ingredients, like cherry tomatoes, basil, and parsley, with budget-friendly pantry staples like beans, olive oil, and red wine vinegar.

This simple bean salad is the perfect complement to grilled meats, such as grilled chicken thighs, grilled pork chops, and steak pinwheels.

And since it tastes even better the next day, it’s the perfect make-ahead side.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: 3 cans of white beans, red onion, cherry tomatoes, parsley and basil, lemons, Dijon mustard, olive oil, red wine vinegar, and clove of garlic.
  • Beans. I used a combination of 3 beans: butter beans, cannellini beans, and small white beans because I love the contrast of the 3 different sizes. Feel free to use all of the same bean, or just two of these beans if you can’t find all 3. Be sure to drain and rinse the beans for this recipe.
  • Produce. The combo of fresh basil and parsley with cherry tomatoes gives this white bean salad its Italian flavor.
  • Vinaigrette. I’m using a combination of extra virgin olive oil, lemon juice, red wine vinegar, garlic, and Dijon mustard for a simple but classic vinaigrette.

See the recipe card for full information on ingredients and quantities.

More simple sides

Here are a few of my favorite sides that are perfect for warm weather!

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Italian White Bean Salad

5 from 3 votes
Prep: 10 minutes
refrigerating time: 2 hours
Total: 10 minutes
Servings: 4
Italian White Bean Salad combines butter beans, cannellini beans, and small white beans with red onion, tomatoes, fresh herbs, and the simplest vinaigrette for the easiest summer salad!


For the bean salad

  • 1 15-ounce can cannellini beans drained and rinsed
  • 1 15-ounce can butter beans drained and rinsed
  • 1 15-ounce can small white beans drained and rinsed, or another can of either above
  • 1/2 cup thinly sliced red onion
  • 12 ounces cherry tomatoes halved
  • 1/4 cup parsley chopped
  • 1/4 cup basil chopped

For the vinaigrette

  • 1 clove garlic paste
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil


  • Mix the beans and red onion together in a large bowl.
  • Whisk together the vinaigrette ingredients. Taste test and adjust salt and pepper if required.
  • Pour the vinaigrette onto the salad and mix well. Add the tomatoes and herbs and gently mix one more time. The salad is best served chilled but can be eaten right away. Enjoy!


  • Any type of white bean can be used.  
  • It’s best to refrigerate overnight so that the flavors meld together and become more intense.
  • Leftovers can be saved in the fridge for up to 3 days.


Calories: 370kcal | Carbohydrates: 49.7g | Protein: 16.8g | Fat: 12.3g | Saturated Fat: 1.8g | Sodium: 481mg | Potassium: 734mg | Fiber: 21.4g | Sugar: 10.2g | Calcium: 209mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Mary Sclafani says:

    5 stars
    Although I’m married 56 years I still learn something new from this fabulous chef

  2. Micki says:

    5 stars
    You’re a culinary genius. 🙂 Thanks for your artistry!

  3. Bonnie Ripple says:

    I can’t wait to make these!!

  4. Susan Wilkinson says:

    5 stars
    Just made this and it’s excellent! I do not like butter beans, so I substituted canned black eyed peas.
    I love all your recipes. Tonight’s dinner is Grandma Pizza. Another top notch recipe🇮🇹

    1. Tara says:

      We’re so happy you enjoyed it, Susan! Thanks for the comment!