This Mediterranean-inspired Quinoa Cannellini Bean Salad is made with simple, fresh ingredients in less than 20 minutes. It’s perfect to serve as a vegetarian side dish or a complete meal!
Table of Contents
- A Bean Lover’s Dream: Mouthwatering Cannellini Bean Salad
- Wholesome Ingredients You Need
- What Are Cannellini Beans?
- From Salad Bowl to Taste Bud Delight with Five Simple Steps
- Serving Suggestions
- How to Store
- Common Questions About This Cannellini Bean Salad Recipe
- More Satisfying Salad Recipes
- Quinoa Cannellini Bean Salad Recipe Recipe
A Bean Lover’s Dream: Mouthwatering Cannellini Bean Salad
Say goodbye to boring bean salads! We took the traditional dish and gave it a Mediterranean twist with warm spices, fresh herbs, and lots of veggies.
The end result is a salad that’s anything but bland! It’s loaded with flavors and textures along with vitamins, nutrients, fiber, and plant-based protein to satisfy your tastebuds and keep you full.
Just when you thought it couldn’t get any better, this white bean salad is:
- Great for serving a crowd.
- Excellent to prepare in advance.
- Made with zero cooking required.
- Filling on its own and pairs wonderfully with all your favorite side dishes and main courses.
Wholesome Ingredients You Need
More than your average recipe, this quinoa cannellini bean salad is bursting with flavor for a nutrient-rich dish you’ll actually be excited to eat.
- Vegetables – Tomatoes, cucumbers, red pepper, and red onion combine to add texture, flavor, and lots of beautiful color.
- Cannellini Beans – Used to form the base of the salad, these are soft and fluffy and have a slightly nutty flavor.
- Quinoa – Quinoa is a hearty grain that adds lots of bulk to this white bean salad and is a complete source of protein. We love to keep a big batch of cooked quinoa on hand to add to our meals all week!
- Black Olives – These add a satisfying tangy, briny flavor. However, if you’re in the camp of olive haters, feel free to leave them out completely.
- Olive Oil – Used to form the base of the dressing, adding a punchy, slightly peppery taste align with a boost of healthy fats.
- Seasonings – Salt, oregano, sumac, and black pepper create a savory flavor with lots of depth and just a hint of spice.
- Lime Juice – Freshly squeezed lime juice will taste best, but store-bought juice can be used, too.
- Feta – Crumbled feta cheese adds a creamy texture and a salty taste.
What Are Cannellini Beans?
Also known as white kidney beans, cannellini beans are a small to medium-sized white bean that is native to South America. They have a mild, slightly nutty flavor and a soft tender texture.
They can be found both dried and canned in most grocery stores. As a result, they’re commonly used in soups, stws, and white bean salad recipes.
From Salad Bowl to Taste Bud Delight with Five Simple Steps
This cannellini bean salad is a lifesaver when the weather gets too hot to stand around fussing over a hot stove. The only thing you have to do is chop the ingredients, toss them all together, and enjoy!
- Combine the Ingredients. Add all the ingredients except for the cheese to a large mixing bowl. Just be sure to drain the soaked onion first!
- Create the Dressing. Add the items for the dressing to a small bowl, and whisk to combine.
- Toss. Pour the dressing over the salad, and gently toss to combine and coat the ingredients. Sprinkle the cheese on top, and gently toss again.
- Rest. Set the bowl aside to allow the flavors to meld together.
- Serve. Give the salad a taste test, adjust the seasonings to suit your preferences, and enjoy!
How to Store
This cannellini bean salad makes for a fabulous
We don’t recommend freezing this dish! The ingredients won’t thaw well.
Common Questions About This Cannellini Bean Salad Recipe
Yes! Once cooked, cannellini beans are not only safe to eat but also delicious when cold.
Although they look nearly identical, the two are not the same. The primary differences are that cannellini beans have a thicker skin and a bolder taste than great northern beans.
Nope! All you have to do is drain and rinse them before you use them.
Absolutely! They are fully cooked and are completely safe to eat.
More Satisfying Salad Recipes
Looking for more easy salad recipes? Cheek out more of our favorites below!
Quinoa Cannellini Bean Salad Recipe
- 2 cups tomatoes chopped
- 1 can cannellini beans drained and rinsed
- 1 large Persian cucumber chopped
- 1 red pepper chopped
- 1 cup quinoa cooked
- 1/2 cup black olives
- 1/2 red onion soaked in water
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon sumac
- Juice of 1/2 lime
- 1/2 teaspoon black pepper
- 1/3 cup crumbled feta cheese
- Drain the red onion.
- In a large mixing bowl, combine the chopped tomatoes, cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and red onion.
- In a small bowl, whisk together the olive oil, salt, oregano, sumac, lime juice, and pepper to make the dressing.
- Pour the dressing over the salad, and toss gently to coat all the ingredients.
- Sprinkle the crumbled feta cheese over the salad, and gently toss again to distribute the cheese evenly.
- Allow the salad to sit for about 10 minutes to allow the flavors to meld together.
- Serve the quinoa cannellini bean salad as a side dish or as a light meal. Enjoy!
- Store in an airtight container in the fridge for up to 3-4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.