Go Back
Italian white bean salad with cannellini beans, cherry tomatoes, green olives, basil pesto, and shaved Parmesan in a ceramic bowl.

Italian White Bean Salad

A vibrant, 10-minute Italian white bean salad with creamy cannellini beans, juicy cherry tomatoes, Castelvetrano green olives, basil pesto, and shaved Parmesan
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • - 2 cans 15 oz each cannellini beans, drained and thoroughly rinsed
  • - 1 pint approx. 2 cups cherry tomatoes, halved (mix of red and yellow)
  • - 1/2 cup pitted Castelvetrano green olives left whole or roughly torn
  • - 1/2 cup high-quality basil pesto homemade or EVOO-based store-bought
  • - 1 tablespoon fresh lemon juice
  • - 1/4 cup shaved Parmesan cheese
  • - Fine sea salt to taste
  • - Freshly ground black pepper to taste

Method
 

Drain & Rinse:
  1. Empty the canned cannellini beans into a fine colander. Rinse thoroughly under cold water for 15-20 seconds to remove canning starch. Drain completely.
Combine Base:
  1. In a large serving bowl, combine drained white beans, halved cherry tomatoes, and green olives.
Dress Salad:
  1. Drizzle basil pesto and fresh lemon juice evenly over the ingredients.
Fold Gently:
  1. Using a soft rubber spatula, gently fold the mixture together until evenly coated without mashing the beans.
Season:
  1. Taste and add sea salt and freshly ground black pepper to taste.
Garnish & Serve:
  1. Top with shaved Parmesan cheese flakes. Serve at cool room temperature, or let rest for 15-20 minutes for flavors to marry.

Notes

- Storage: Keep in an airtight container in the fridge for up to 3-4 days. Do not freeze.
- Make Ahead: Add lemon juice and shaved Parmesan right before serving to maintain maximum freshness and brightness.
- Add Protein: Excellent served with oil-packed tuna, poached shrimp, or grilled chicken breast.