This summery Tuscan White Bean salad is a super simple make-ahead side dish that uses ingredients you probably already have on hand in your kitchen. It’s a great option for hot summer days when you don’t want to cook!
In the summer sometimes you just want a simple salad or side dish and this Tuscan White Bean Salad certainly fits the bill! It’s super easy to make and only uses a few ingredients. Sometimes when it’s really hot out I think it’s fun to plan a meal that revolves around a couple of great, hearty salads and some delicious crusty bread. Enjoyed with a nice glass of wine on the patio this makes the ideal summer dinner.
For this salad, I use canned Great Northern white beans. You could substitute cannellini beans if you can’t find Great Northern in your local grocery store. If you’ve got fresh tomatoes growing in your garden those will also be excellent in this salad.
While you can eat this right after making it, it’s actually better as it sits so it’s perfect for prepping at the beginning of the week or as a make-ahead dish for potlucks or parties.
The preparation on this is as simple as chopping the ingredients and tossing them all into a bowl. Less than 10 minutes and you are ready to go!
things you may want for this recipe
Tomato Knife – While this may seem like another kitchen gadget you might not need, I actually find a tomato know very useful. The serrated edge makes it much easier to cut tomatoes and get a consistently sized dice.Print
This Tuscan White Bean salad is a super simple summer side dish that uses ingredients you probably already have on hand in your kitchen.
- 1 15 ounce can Great Northern White Beans
- ½ cup diced roma tomato
- 2 tablespoons minced red onion
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- 2 tablespoons fresh Italian parsley leaves
- Rinse and drain the beans and add to a medium mixing bowl.
- Add the remaining ingredients and mix well. Refrigerate for about 30 minutes then serve.
This salad can be served immediately after preparing, however it’s best if you let it sit in the refrigerator for at least 30 minutes to let the flavors meld.
- Serving Size: ½ cup
- Calories: 140