Cannellini Bean Salad with Olives and Sun-Dried Tomatoes

Cannellini bean salad and arugula on top of grilled bread on a wood cutting board.

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Cannellini Bean Salad with Olives and Sun-Dried Tomatoes

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.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Appetizers, Main, Main dish

Cuisine: American

Servings: servings

Calories: 129kcal

Author: Jessica Lawson

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.

Notes

Salad can be made ahead of time and assembled when ready to serve.

For gluten-free, serve bean salad on a platter on top of a bed of arugula and omit or serve bread on the side.

Nutrition