Italian Bean Salad Recipe

Name: Pizza Pilgrims Carnabys Italian Bean Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups canned cannellini beans (drained and rinsed); 1.5 cups Piennolo del Vesuvio tomatoes (or ripe cherry/roma tomatoes), quartered; 0.5 cup red onion, thinly sliced; 0.5 cup fresh basil leaves, torn; 2 tbsp fresh flat-leaf parsley, chopped (optional); 3 tbsp garlic-infused olive oil (or good extra-virgin olive oil with minced garlic); 1.5 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 0.5 tsp Dijon mustard (to help emulsify, optional); 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.25 tsp crushed red pepper flakes (optional); 1 tbsp extra-virgin olive oil (finish); 2 tbsp toasted pine nuts or chopped walnuts (optional)

Inspired by Pizza Pilgrims Carnaby

Time30m

Serves4

Cannellini beans, red onions, Piennolo del Vesuvio tomatoes, garlic oil, red wine vinegar and basil.

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Ingredients

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Salad

2 cups canned cannellini beans (drained and rinsed)

1 1/2 cups Piennolo del Vesuvio tomatoes (or ripe cherry/roma tomatoes), quartered

1/2 cup Red onion, thinly sliced

1/2 cup fresh basil leaves, torn

2 tbsp fresh flat-leaf parsley, chopped (optional)

Dressing & Seasoning

3 tbsp garlic-infused olive oil (or good extra-virgin olive oil with minced garlic)

1 1/2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1/2 tsp Dijon mustard (to help emulsify, optional)

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes (optional)

Finish & Garnish

1 tbsp extra-virgin olive oil (finish)

2 tbsp toasted pine nuts or chopped walnuts (optional)

Method

Salad

Prepare beans

Place the canned cannellini beans in a colander, rinse under cold running water until the water runs clear. Shake off excess water and transfer beans to a large mixing bowl.

Prepare tomatoes and onion

Quarter the Piennolo del Vesuvio tomatoes (or halve/quarter substitute tomatoes depending on size) and add to the beans. Thinly slice the red onion, separate the slices, and add to the bowl. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5 minutes, then drain before adding.

Add herbs

Tear the basil leaves with your hands (tossing instead of cutting preserves flavor) and add them to the bean mixture along with the chopped parsley if using.

Dressing & Seasoning

Make dressing

In a small bowl or jar, combine the garlic-infused olive oil, red wine vinegar, fresh lemon juice, and Dijon mustard (if using). Whisk or shake briskly to emulsify. Season with sea salt, freshly ground black pepper, and crushed red pepper flakes if using. Taste and adjust acidity or salt — add an extra 1/2 tablespoon vinegar or a pinch of salt if desired.

Dress salad

Pour the dressing over the bean, tomato, onion, and herb mixture. Gently toss with a large spoon or salad hands until everything is evenly coated. Let the salad sit at room temperature for 15–30 minutes to allow flavors to meld; alternatively chill for up to 1 hour if you prefer a cooler salad.

Finish & Garnish

Just before serving, drizzle the finishing tablespoon of extra-virgin olive oil over the salad and gently toss once more. Scatter the toasted pine nuts or chopped walnuts over the top for texture. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.

Serve the salad on a platter or individual plates. This salad keeps well in the refrigerator for up to 2 days; bring to room temperature and stir before serving.