Italian Marinated White Bean Salad
This post may contain affiliate links. Please read my disclosure policy.
These marinated white beans do not skimp on flavor! Tossed with roasted red bell peppers, sun-dried tomatoes, feta cheese, and my super-zesty vinaigrette, they make a tangy, briny salad, with just enough olive oil to round everything out. They might be my perfect lunch to grab on the go.
This recipe is a snap to make, no cooking required, and the marinated beans stay vibrant and tasty, even after hours at room temperature or a few days in the fridge.
Key ingredients
- White beans: While I tend to veer to my personal favorite white bean (cannellini), other readily available white beans like Great Northern, navy or butter beans are equally good to use in this recipe. Cannellini and butter beans have a nutty flavor and pleasantly creamy texture. Next to them, Great Northern and navy beans are smaller and firmer. I’ve made this salad using each type, depending on the beans I had in my pantry on a given day, or if I cooked up a batch of dried cannellini from scratch.
- Zingy marinade: Let’s face it, one thing people love about white beans is their mild, neutral flavor — that means they’re the perfect vehicle to soak up a punchy, briny marinade. But the key to making marinated white beans that standout from the rest comes down to the dressing. With that in mind, I intentionally concocted a bright, zesty vinaigrette that veers on the acidic side, mixed with olive oil, red wine vinegar, and Dijon mustard. In place of sugar or honey, I added a bit of balsamic vinegar to balance the dressing with touch of sweetness.
- Feta cheese: Adding the finishing touch, this sharp, salty cheese is welcome in just about any salad, especially with the white beans. You can sub with crumbles of creamy soft goat cheese or bite-sized mozzarella balls (bocconcini) for a milder taste.
Recipe overview
1. Use jarred roasted red bell peppers and sun-dried tomatoes, and make sure to drain them well. Chop into roughly the same size as the beans, about 1/2-inch, for easy forkfuls. 
2. I mix the white bean marinade in a bowl (or sometimes just shake it up in a jar), with olive oil, red wine vinegar, Dijon mustard, herbs and garlic.
3. Put drained white beans in a large bowl with the chopped peppers, tomatoes, and parsley. 
4. Add all of the dressing and toss, then add the cheese.
Italian Marinated White Bean Salad
These marinated white beans are maximized with flavor — mixed with roasted red peppers, sun-dried tomatoes, salty feta, and my punchy red wine vinaigrette, they turn into a bright, briny salad with just the right amount of buttery olive oil to bring it all together. This salad is my ideal grab-and-go lunch or antipasto!
Ingredients
For the marinade
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ½ teaspoon grated fresh garlic, 1 or 2 cloves
- Salt and freshly ground black pepper
For the white bean salad
- 2 15.5 ounce cans white beans (cannellini, navy or Great Northern), drained well
- 1 whole (85 g) roasted red bell pepper from a jar
- ⅓ cup oil-packed sun dried tomatoes, drained
- ¼ cup chopped parsley, or basil, or a combination
- ½ cup (55 g) feta cheese
Instructions
Make the dressing/marinade
- In a bowl, mix together ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon crushed red pepper, ½ teaspoon grated fresh garlic, 1 teaspoon salt and about ½ teaspoon of freshly ground pepper
Mix the beans
- Put the beans in a large bowl. Slice the roasted red pepper and sun dried tomatoes into ½-inch pieces, about the size of the beans. Add them to the bowl with the parsley.
- Pour the dressing over the beans and toss gently to combine. Add the feta cheese and toss again.
- The marinated beans can sit at room temperature for an hour or two, or store them covered and refrigerated 3-4 days.
Karen’s Notes and Tips
- If you have a jar of giardiniera hanging out in the fridge, toss in a few spoonfuls to really amp things up.
Nutrition
Calories: 133kcal Carbohydrates: 3g Protein: 2g Fat: 13g Sodium: 176mg Fiber: 1g Sugar: 0.5g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.