This vibrant Tuscan White Bean Salad is a nutrient-packed dish featuring creamy cannellini beans, peppery arugula, and zucchini, all tossed in a tangy sun-dried tomato caper dressing. It’s perfect as a filling lunch, a side dish for dinner, or a potluck favorite, offering a fresh and healthy meal that’s both gluten-free and vegan.
Why You’ll Love This Recipe
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Healthy & Flavorful: Packed with fresh vegetables, beans, and a zesty homemade dressing, this salad is as nutritious as it is delicious.
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Quick & Easy: Ready in just 10 minutes, this salad is perfect for a healthy, no-fuss meal.
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Versatile: It can be served on its own or alongside grilled meats, making it a great option for lunch, dinner, or a light snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
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4 cups cannellini beans (2 cans, drained and rinsed)
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3-4 green onions (scallions), thinly sliced
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1 bunch arugula
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1-2 zucchini, thinly sliced or spiralized
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1 small radicchio, chopped
For the Sun-dried Tomato Caper Dressing:
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1/3 cup sun-dried tomatoes (packed in oil, about 8-10 pieces, rough chopped)
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2 garlic cloves, minced
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3 tbsp red wine vinegar
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2 tbsp olive oil (plus 1 tsp sun-dried tomato oil for extra flavor)
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2-3 tsp agave syrup (adjust per taste)
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1 tsp capers, roughly chopped
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1 tsp oregano
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Salt and black pepper to taste
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1/4 tsp thyme
Directions
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Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, agave syrup, oregano, thyme, capers, and a pinch of salt and pepper. Stir in the chopped sun-dried tomatoes.
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Prepare the Zucchini: Slice or spiralize the zucchini. Place it in a bowl and toss with about 1 tablespoon of the dressing. Set aside to marinate.
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Toss the Beans: Add the rinsed cannellini beans to the remaining dressing, tossing well to coat. Set aside.
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Assemble the Salad: In a large bowl, toss the arugula, radicchio, marinated zucchini, and dressed beans together.
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Serve: Garnish with more sliced green onions and serve. You can also add some feta or goat cheese for extra creaminess (optional).
Servings and Timing
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Servings: 4-5 servings
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Prep Time: 10 minutes
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Cook Time: 0 minutes
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Total Time: 10 minutes
Variations
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Cheese: For a non-vegan option, add crumbled feta or goat cheese for extra creaminess.
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Add More Veggies: You can add other fresh veggies like cucumber, bell pepper, or cherry tomatoes for added color and crunch.
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Swap the Beans: If you prefer, you can use other beans like chickpeas or kidney beans.
Storage/Reheating
This salad stores well in the fridge for up to 2 days. The flavors will continue to meld together, making it even more flavorful the next day.
FAQs
Can I use different beans?
Yes, you can swap the cannellini beans for other white beans or even chickpeas for a different texture.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free, as it uses only beans and vegetables with a dressing made from pantry staples.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time and store it in the fridge for up to 2 days. The flavors actually improve as it sits!
What can I serve this salad with?
This salad works as a main dish for lunch or a side dish alongside grilled meats, roasted vegetables, or even a pasta dish.
Can I add protein to this salad?
Yes, for a protein boost, you can add grilled chicken, tofu, or even chickpeas.
Conclusion
Tuscan White Bean Salad with Arugula is a fresh, vibrant, and healthy dish that brings together creamy beans, fresh vegetables, and a tangy sun-dried tomato dressing. It’s versatile, quick to make, and perfect for a light lunch or dinner. Enjoy this satisfying salad that’s full of flavor and packed with nutrients!
Print
Tuscan White Bean Salad with Arugula
- Total Time: 10 minutes
- Yield: 4-5 servings
- Diet: Vegan
Description
This vibrant Tuscan White Bean Salad with Arugula is a healthy and flavorful dish featuring creamy cannellini beans, peppery arugula, zucchini, and a tangy sun-dried tomato caper dressing. Gluten-free and vegan, it’s perfect for a quick lunch, a side dish at dinner, or a potluck favorite. Ready in just 10 minutes, this fresh, nutrient-packed salad is both delicious and nutritious!
Ingredients
For the Salad:
4 cups cannellini beans (2 cans, drained and rinsed)
3–4 green onions (scallions), thinly sliced
1 bunch arugula
1–2 zucchini, thinly sliced or spiralized
1 small radicchio, chopped
For the Sun-dried Tomato Caper Dressing:
1/3 cup sun-dried tomatoes (packed in oil, about 8–10 pieces, rough chopped)
2 garlic cloves, minced
3 tbsp red wine vinegar
2 tbsp olive oil (plus 1 tsp sun-dried tomato oil for extra flavor)
2–3 tsp agave syrup (adjust per taste)
1 tsp capers, roughly chopped
1 tsp oregano
Salt and black pepper to taste
1/4 tsp thyme
Instructions
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Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, agave syrup, oregano, thyme, capers, and a pinch of salt and pepper. Stir in the chopped sun-dried tomatoes.
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Prepare the Zucchini: Slice or spiralize the zucchini, then toss it with about 1 tablespoon of the dressing. Set aside to marinate.
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Toss the Beans: Add the rinsed cannellini beans to the remaining dressing and toss to coat. Set aside.
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Assemble the Salad: In a large bowl, toss the arugula, radicchio, marinated zucchini, and dressed beans together.
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Serve: Garnish with additional sliced green onions and serve. Optionally, add crumbled feta or goat cheese for extra creaminess.
Notes
For extra flavor, add some fresh veggies like cucumber, bell pepper, or cherry tomatoes for more color and crunch.
If you’re not vegan, crumble some feta or goat cheese on top for added richness.
You can swap cannellini beans with other beans such as chickpeas or kidney beans if preferred.
This salad keeps well in the fridge for up to 2 days, with the flavors getting even better the next day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Healthy Recipes
- Method: No-Cook
- Cuisine: Italian
