Our Italian two bean salad is perfect as a light lunch or side dish for your grilled dishes on a summer day.
This two bean salad is a popular Italian summer dish which can be thrown together in minutes, using ingredients you probably have in your pantry.
There is no cooking involved which makes it perfect for those days when it’s too hot to cook in the kitchen.
Serve it as part of an antipasti platter with a peperonata, a tasty tuna and bean salad (Insalata di tonno e fagioli) and crusty bread.
Like the peperonata, this bean salad is a great make-ahead dish as the flavours really come together after resting for a couple of hours, making it ideal for lunch-boxes and picnics.
About the ingredients
This salad uses two types of canned beans, borlotti (also known as cranberry beans), and cannellini (sometimes called white beans).
Make sure to choose a good brand of beans as some may be woody and tasteless.
I love the flavour and texture of Cirio’s canned Borlotti and Cannellini beans. As they don’t contain any preservatives you can use the bean liquid.
It is just slightly salted water with starch from the beans and will add a wonderful rich creaminess to the dressing.
Find out how to select a good quality olive oil.
Helpful tips
- For best flavour use good quality ingredients.
- Do not discard the bean water (this is important), as it makes the dressing rich and creamy.
- Tear the basil leaves to help release the oils, don’t chop them as the leaves bruise easily.
- For best results, prepare a couple of hours ahead, chill then bring to room temperature before serving.
- Serve with a grating of Parmesan cheese
🍴 Serving
This bean salad makes a perfect light lunch with crusty bread or as an accompaniment to grilled dishes.
Serve at room temperature with some freshly grated parmesan.
Storing leftovers
Bean salad will keep in a closed container in the fridge for up to 2 days.
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Are you trying this Italian Two Bean Salad recipe or any other here? I would love to hear how it turned out in the comments below and don’t forget to rate the recipe.
Recipe
Italian Two Bean Salad
Ingredients
- borlotti beans - (5 oz), canned, keep the aquafaba 150 grams
- cannellini beans - (5 oz), canned, keep the aquafaba 150 grams
- celery - sliced 1 stick
- red onion - sliced thin ½ small
- parmesan cheese - grated 1 tablespoon
Dressing
- olive oil 3 tablespoons
- wine vinegar 1 tablespoon
- garlic - minced/grated 2 cloves
- oregano ¼ teaspoon
- basil - torn into quarters 6 leaves
- salt ½ teaspoon
- black pepper - freshly ground ¾ teaspoon
- water from the canned borlotti beans
- water from the canned cannellini beans
Instructions
- Mix together 150 grams borlotti beans, 150 grams cannellini beans, 1 stick celery and ½ small red onion in a medium bowl then set aside.
- In a small bowl, whisk together the dressing ingredients: 3 tablespoons olive oil, 1 tablespoon wine vinegar, 2 cloves garlic, ¼ teaspoon oregano, ½ teaspoon salt, ¾ teaspoon black pepper, water from the canned borlotti beans, water from the canned cannellini beansthen pour over the bean salad mixing well.
- Sprinkle 1 tablespoon parmesan cheese over the top, garnish with 6 leaves basil and serve.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Kenneth Irvine says
There’s a note to keep the aquafaba as it makes the dressing rich and creamy.
However, the dressing recipe makes no mention of aquafaba.
How much aquafaba should be added to the dressing?
Nicole Shroff says
Opps thanks Kenneth, I have updated the recipe card.