Tuscan White Bean Salad – Easy 10 Minute Pantry Recipe
This white bean salad is a hearty, pantry friendly recipe that comes together in just 10 minutes. With classic Italian flavors of basil, roasted red peppers, and sun dried tomatoes, it’s a delicious, protein rich dish when you want a simple, budget friendly, real food meal. It’s also great to bring to potlucks – everyone loves this so be prepared to share the recipe!
✩ What readers are saying…
“I made the white bean salad twice for different gatherings this week and it’s been a huge hit! It’s so fresh and summery while different from the same old same old pasta salads…it’s going to definitely be a tried and true potluck dish as well as something my husband and I will enjoy at home either grilled fish or chicken. Thanks for a great recipe!!” -Sarah
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This tuscan white bean salad is one of our favorite salads to eat plus it is VERY simple to make, using pantry ingredients I usually have on hand, including tomatoes which I dry each year and keep in olive oil and canned roasted red peppers (recipes that use our preserved food = love!). As written, it’s a budget-friendly dish but it’s also endlessly variable by choosing different cheeses, vegetables, or herbs.
Sometimes in the summer I like to plan a meal that consists of one, two, or three easy salads and to increase the amount of protein I always include a bean salad. With this white bean salad’s flavors of garlic, basil, balsamic, and the pop of dried tomatoes and other vegetables, this salad tops the list.
This recipe also makes a great potluck dish! I’ve gotten a ton of compliments when I’ve served it to a crowd (little did they know how inexpensive and easy it was!). It also stores really well, making it a good option for meal prepping and for taking on camping trips.
This is another wonderful Pantry Basic Staple – recipes of foods we typically think of as only store bought, but that are actually better tasting, and of course better for you when you make them yourself.
Ingredient Notes & Substitutions
The ingredients you’ll need to make this white bean salad are mostly pantry staples:
- White beans: Great Northern, Cannellini, or Navy (TIP: Save even more by using dry beans – cook and freeze them according to the method I discussed here to be ready to use in this and other recipes or simply cook the beans right before preparing the salad.)
- Dried tomatoes in oil or homemade dried tomatoes in oil: To use dried tomatoes not packed in oil, rehydrate them in water first.
- Balsamic vinegar: Red wine vinegar is a good substitute, or apple cider vinegar in a pinch.
- Olive oil: Using the oil from the tomatoes is best, but any olive oil will work.
- Roasted red peppers or home canned roasted red peppers.
- Basil: Other fresh herbs like rosemary or thyme would work well, too.
- Cheese: Choose your favorite – Parmesan, Asiago, or Romano cheese like pictured, or feta for a different Mediterranean flavor.
More Variations
Add summer vegetables, canned meats, or other pantry ingredients like:
- Chopped kale, or serve on a bed of spinach.
- Artichoke hearts
- Olives
- Capers
- Sliced fennel
- Summer vegetables like chopped fresh tomatoes, cucumbers or zucchini.
- Canned tuna or chicken
Make Tuscan White Bean Salad
Step 1: Prep ingredients. I like to simply add them to a large serving bowl as I open jars and chop ingredients. Add only half the cheese, if you are using.
Step 2: Make dressing. Whisk the dressing ingredients together in a small glass measuring cup for easy pouring.
Step 3: Finish salad. Pour dressing over beans and vegetables and toss to coat everything well. Top with remaining cheese and more fresh basil, if you have it.
Two Cooking Tips For Easy Salads
1. Thoroughly Blend Vinaigrette. The first tip is a way to make the dressing (or any homemade vinaigrette) blend easier: Use a small whisk held between your hands and twist the handle back and forth quickly. You’ll be amazed at how it emulsifies the oil and vinegar in seconds, no kitchen appliances needed, and lasts a lot longer than simply shaking in a bottle.
2. Easy (and safe) way to chop or dice onions. Here’s how:
-Slice the ends off, peel, and cut the onion in half. Lay one half on it’s side and cut slices horizontal slices (bigger slices make chopped onions, thinner slices diced onions).
-Turn the one of onion’s ends toward you and slice vertically, holding the slices together as you go = chopped onions.
Storage
Like I mentioned, this salad is actually better as it sits, making it perfect to make ahead for potlucks, parties, and camping trips.
- Make this ahead early in the morning in the serving bowl, cover, and it’s ready for lunch or dinner later.
- Refrigerate for up to a week in an airtight container.
These Mediterranean flavors are such a great combo. It’s easy and SO delicious, I know you’ll love it like we do – and everyone we serve it to!
Reader Raves
“Delicious!!! I made this exactly EXCEPT I only had one can of white beans on hand. I made the salad to speck, kept it refrigerated until dinner time, then tossed it into a salad of baby spinach and romaine. It didn’t need any more dressing and was delicious! Everyone loved it! Thank you!!!” -Lisa
I hope you enjoy this white bean salad like we do – be sure to let me know with a rating and review!
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Tuscan White Bean Salad – 10 Minute Pantry Recipe
Ingredients
- 3 to 4 cups cooked white beans*
- 1 small onion, chopped
- 1/2 cup roasted red pepper, chopped
- 1/2 cup chopped dried tomatoes packed in oil (if not, rehydrate before using)
- 1/4 cup finely sliced fresh basil
- 1 tablespoon minced garlic about 4 large cloves
- 1/4 cup olive oil (use the tomato oil if you have enough – it adds great flavor)
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup grated Romano Parmesan, or crumbled feta cheese
Instructions
- Combine the beans, onion, pepper, dried tomatoes, basil, garlic, and half the cheese in a large bowl (TIP: I often use the serving bowl to mix the salad in.)
- Mix the oil, vinegar, salt and pepper until thoroughly combined. Pour over the bean mixture and stir well – taste to adjust salt and pepper.
- Transfer to a serving bowl or platter, if needed, and top with remaining cheese and more fresh basil, if you'd like.
Notes
- Chopped kale, or serve on a bed of spinach.
- Artichoke hearts
- Olives
- Capers
- Sliced fennel
- Summer vegetables like chopped fresh tomatoes, cucumbers or zucchini.
- Canned tuna or chicken
Nutrition
More Easy Salads You May Like:
- Easy Heirloom Tomatoes and Feta Salad
- Quick and Easy Chopped Salad
- Greek Style Pasta Salad with Tomatoes and Green Beans
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This recipe has been updated – it was originally published in 2009 and updated in 2017 and 2025.
oh my gosh! Another winner. Just made this! Yum. Used cannellini beans I cooked from scratch, basil from my garden and an expensive aged balsamic I received as a gift. It is wonderful!
Glad you enjoyed this, Mary! It’s one of those recipes you think will be okay and then – bam, it’s way better than okay. 🙂
Hi Jami, what size can is used for the white beans? We have a couple different sizes where I live. Thanks, looks so good!
15 ounces is what I use.
Do you know how far ahead this can be made? Will it keep several days? Thanks! I love bean salads!
Yes! We’ve had it for several days in the fridge – in fact it’s a great camping recipe, I’ve made it in advance and it’s good all the way through the trip.
Hi Jami, not really about bean salad, as yummy as it sounds. But wondering how you house hunting chores are coming/going. It’s been awhile;I’m sure you’re ready to be getting on with life again.
Ah, you are so right about wanting to ‘get on with life again’ Sydra – we’d LOVE that. 🙂 We are exploring continually and hopefully I will have news on that front soon!
Delicious!!! I made this exactly EXCEPT I only had one can of white beans on hand. I made the salad to speck, kept it refrigerated until dinner time, then tossed it into a salad of baby spinach and romaine. It didn’t need any more dressing and was delicious! Everyone loved it! Thank you!!!
Love that idea, Lisa – I’ll have to try that, it sounds like a perfect way to get some more greens in 😉
I will definitely try this recipe. A great looking/sounding budget friendly recipe.
Jami,I finally got around to trying this salad. We had it for dinner tonight and everyone loved it! Thanks for the great idea. 🙂
P. Homemaker-
I just dry them in my electric dehydrator until there is no moisture, but they are still pliable. Then I put them in a jar, cover with olive oil (important that they always remain covered), and keep them on my shelf in the kitchen. No processing is necessary! You must not add any fresh things like garlic or herbs, though.
Years ago our newspaper, The Oregonian, they ran this method for keeping dried tomatoes, so I know it is safe. I’ve done it for years with no problems. I’ve kept them for a year, sometimes a few months more, and the only difference is they darken the older they get. But still yummy!
This looks delicious! I will definitely be trying it soon!Shannon
Jami,
Do you dry your tomatoes and can them in oil?
I have been looking all over for instuctions? I LOVE tomatoes like this and I have a ton in my garden.
Jami,Thank you for postng this recipe for me! We have a tight grocery budget so I am always looking for new/ interesting/ creative ways to make bean based dinners because they are so healthy AND budget friendly.Jenelle