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The Best Italian Bean Salad Recipe

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4.1 from 80 reviews

This vibrant Italian Bean Salad is a fresh, flavorful, and easy-to-make dish combining three types of beans with colorful vegetables, tangy red wine vinegar, and creamy feta cheese. Perfect as a side salad or a light meal, it offers a delightful balance of textures and Mediterranean-inspired tastes, served chilled for maximum refreshing impact.

Ingredients

Beans

  • 15 oz. can garbanzo beans
  • 15 oz. can cannellini beans
  • 15 oz. can kidney beans

Vegetables & Herbs

  • ½ cup red onion, thinly sliced
  • ½ cup kalamata olives, sliced in halves and thirds
  • 1 yellow bell pepper, diced
  • 2 tbsp parsley, finely chopped
  • 1 cup cherry tomatoes, sliced in half

Dressing & Cheese

  • 2 oz. red wine vinegar
  • 1 oz. olive oil
  • ½ cup crumbled feta cheese

Instructions

  1. Rinse Beans: Pour the garbanzo beans, cannellini beans, and kidney beans into a strainer or colander and rinse them thoroughly under cold water. This removes excess salt and preserves freshness. Set the drained beans aside.
  2. Prepare Vegetables and Herbs: Thinly slice the red onion. Slice the kalamata olives into halves and thirds for a mix of texture. Dice the yellow bell pepper into small, bite-sized pieces. Finely chop the parsley to release its fresh flavor. Slice the cherry tomatoes in half to add burst of juiciness.
  3. Combine Ingredients: In a large mixing bowl, gently stir the rinsed beans with the prepared red onion, kalamata olives, yellow bell pepper, cherry tomatoes, and parsley. Add ½ cup of crumbled feta cheese, 2 oz. of red wine vinegar, and 1 oz. of olive oil. Mix gently but thoroughly to ensure the dressing coats all ingredients evenly.
  4. Garnish and Serve: Optionally sprinkle a little extra chopped parsley and additional crumbled feta on top for presentation. Serve the salad chilled for the best refreshing flavor and texture experience.

Notes

  • Use canned beans for convenience but rinse well to reduce sodium content.
  • If preferred, substitute red wine vinegar with balsamic vinegar for a sweeter taste.
  • This salad keeps well refrigerated for up to 2 days but is best eaten fresh.
  • Add a pinch of black pepper or a splash of lemon juice to brighten flavors.
  • For a vegan version, omit the feta cheese or use a plant-based feta alternative.

Find it online: https://justsosavory.com/the-best-italian-bean-salad-recipe/