A quick and easy white bean salad that has tons of flavor with minimal ingredients. Cannellini beans, black and green olives and sun-dried tomatoes mixed with pesto and piled on top of grilled or toasted bread, this simple salad makes a great side dish or vegetarian main course.
The recipe and blog post for Cannellini Bean Salad with Olives and Sun-Dried Tomatoes was made in partnership with California Ripe Olives! I love olives and my opinions are genuine. I deeply appreciate your continued support!
This make ahead white bean salad recipe is perfect for summer celebrations like graduations, Father's Day, BBQs, and other get-togethers or occasions. It's hearty, full of flavor and easy to make. It travels easily, makes the perfect side salad for grilled meat and it doubles as a great option for a main dish for the vegetarians at the table.
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Why I love California Ripe Olives
I am a true olive enthusiast. I love them in all kinds of dishes, on a cheese board or just for snacking. Olives are such a versatile ingredient that bringing great texture and buttery, briny flavor to so many recipes. If you are an olive lover, you definitely want to check out this Citrus Salad with Olives and Fennel and my Roasted Red Pepper, Tomato and Olive Soup.
Did you know that 95% of all olives produced in the United States are California grown? When you’re in the grocery store, check for California or USA origin on the can. California is the only state in the U.S. that produces ripe olives for canning and hundreds of farmers and their families work each year to bring California Ripe Olives from their farms to your table.
Why you will love this recipe
- It's easy to make with simple ingredients. A great salad for a celebration or even just for meal prep.
- You can prep the salad ahead of time and assemble the next day.
- It's easy to customize to your liking! This recipe easily doubles and you can add or substitute ingredients as you wish.
Ingredient Notes
Cannellini Beans - also called white kidney beans, these creamy white beans are easily found in your regular grocery store. If you can't find cannellini beans, any variety of white beans will work - great northern beans or butter beans are great substitutes.
California Ripe Olives - I like to use a mix of green and black olives. You can use whatever kind you like.
Sun-Dried Tomatoes - I love using sun-dried tomatoes pack in oil for a great concentrated tomato flavor. Use the ones that are already julienne cut or if they come whole, give them a rough chop. You can absolutely substitute halved fresh cherry tomatoes if that's what you prefer.
Pesto - homemade or store bought pesto for the salad dressing. Either one works!
Arugula - or salad greens for serving.
Bread - piling this bean salad on top of thick slices of crusty bread, drizzled with extra virgin olive oil and then grilled for a little bit of charred flavor is the best.
Garnish - red pepper flakes and toasted pine nuts for a bit of crunch. Some shaved parmesan cheese on top would also be delicious!
Step by Step Instructions
Step 1: If using, cut bread into thick slices, drizzle with olive oil and grill on each side for 1-2 minutes until lightly charred. Set aside.
Step 2: Roughly chop the olives.
Step 3: In a medium bowl, add rinsed and drained canned cannellini beans, pesto, sun dried tomatoes, chopped olives and pesto. Give the salad ingredients a good stir and season with salt and pepper if necessary.
Step 4: Arrange grilled bread slices on a platter and top with arugula. Spoon white bean salad on top of arugula, garnish with red pepper flakes and toasted pine nuts and serve.
Recipe tips
- If you have gluten-free guests, serve the bean salad on a bed of arugula on a platter with grilled bread or crostini on the side.
- For best results make sure you rinse, drain and let the beans dry before mixing them with the other ingredients. The liquid in the can can be quite thick and give a slimy texture to your salad. Also be sure to let the beans dry a bit after rinsing so it doesn't make the salad watery.
- Leftover bean salad can be stored in the refrigerator in an airtight container for 3-4 days. Leftovers make great work lunches or a light meal!
More recipes made with California Grown Goods
Cannellini Bean Salad with Olives and Sun-Dried Tomatoes
Ingredients
- 1 15 oz can of Cannellini beans rinsed and thoroughly drained
- ⅓ cup California Ripe Olives mix of black and green olives, roughly chopped
- ¼ cup sun-dried tomatoes roughly chopped
- ¼ cup pesto homemade or store bought
- 2 cups arugula
- 6 slices thick cut crusty bread
- extra virgin olive oil
- red pepper flakes
- toasted pine nuts optional
Instructions
- Drizzle bread slices with extra virgin olive oil and grill on each side for 1-2 minutes until lightly charred. Set aside.
- Thoroughly rinse and drain cannellini beans.
- Roughly chop olives and sun-dried tomatoes.
- In a medium bowl, add beans, olives, tomatoes and pesto and stir until well combined.
- Top grilled bread with arugula and then with bean salad. Garnish with toasted with pine nuts and red pepper flakes.
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