Italian Two Bean Salad

This Italian Two Bean Salad makes a great antipasto or BBQ side on a warm 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 & Bean Salad (Insalata di tonno e fagioli) and some 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.

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

• As always with Italian food, use excellent 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 great antipasto with some crusty bread, and as an accompaniment to grilled or roasted meats. 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, or in the freezer for up to 3 months. Defrost in the fridge overnight.

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Are you trying this Italian Two Bean Salad recipe or any other on my blog? I would love to hear about it in the comments below and be sure to rate the recipe.

📋 Recipe

Italian Two Bean Salad

Nicole Shroff

This Italian Two Bean Salad makes a great antipasto or BBQ side on a warm summer day.

5 from 4 votes

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Prep Time 10 mins

Total Time 10 mins

Course Appetizer, Side

Cuisine Italian

Servings 2 people

Calories 307 kcal

Ingredients

• ▢ 150 grams borlotti beans (5 oz), canned, keep the aquafaba
• ▢ 150 grams cannellini beans (5 oz), canned, keep the aquafaba
• ▢ 1 stick celery sliced
• ▢ ½ small red onion sliced thin
• ▢ 1 tablespoon parmesan cheese to grate

Dressing

• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon wine vinegar
• ▢ 2 cloves garlic minced/grated
• ▢ ¼ teaspoon oregano
• ▢ 6 leaves basil torn into quarters
• ▢ salt to taste
• ▢ black pepper freshly ground, to taste
• ▢ aquafaba from the borlotti beans
• ▢ aquafaba from the cannellini beans

Instructions

 

• 150 grams borlotti beans, 150 grams cannellini beans, 1 stick celery, ½ small red onion
  ▢
  Combine beans, celery and onion in a bowl.
• 3 tablespoons olive oil, 1 tablespoon wine vinegar, 2 cloves garlic, ¼ teaspoon oregano, salt, black pepper, aquafaba from the borlotti beans, aquafaba from the cannellini beans
  ▢
  Whisk together the ingredients for the dressing, then pour over the bean salad mix well.
• 1 tablespoon parmesan cheese, 6 leaves basil
  ▢
  Grate parmesan cheese over the top, garnish with basil leaves and serve.

Notes

• As always with Italian food, use excellent quality ingredients.
• Do not discard the aquafaba/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
• This bean salad makes a great antipasto with come crusty bread, and as an accompaniment to grilled or roasted meats.
• Bean salad will keep in a closed container in the fridge for up to 2 days, or in the freezer for up to 3 months. Defrost in the fridge overnight.
  

   

MEASUREMENT NOTES

The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

Nutrition

Calories: 307kcalCarbohydrates: 22gProtein: 8gFat: 22gSaturated Fat: 3gCholesterol: 2mgSodium: 155mgPotassium: 263mgFiber: 7gSugar: 2gVitamin A: 169IUVitamin C: 3mgCalcium: 93mgIron: 2mg

Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.

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