Quinoa Cannellini Bean Salad at the Table

Overhead image of a platter of quinoa cannellini bean salad topped with fresh herbs.

This Mediterranean-inspired Quinoa Cannellini Bean Salad is a speedy and fresh dish, ready in less than 20 minutes! Packed with simple, wholesome ingredients, it’s reliable as a vegetarian side dish or a complete meal.

A Bean Lover’s Dream: Mouthwatering Cannellini Bean Salad

Say goodbye to boring bean salads! We took the traditional dish and gave it a Mediterranean twist with warm spices, and lots of veggies.

The end result is a salad that’s anything but bland! It’s loaded with flavors and textures along with vitamins, nutrients, fiber, and plant-based protein to satisfy your tastebuds and keep you full.

Just when you thought it couldn’t get any better, this white bean salad is:

Great for serving a crowd.
Excellent to prepare in advance.
Made with zero cooking required.
Filling on its own and pairs perfectly with all your go-to side dishes and main courses.

Wholesome Ingredients You Need

More than your average salad recipe, this quinoa cannellini bean salad is bursting with flavor for a nutrient-rich dish you’ll actually be excited to eat.

Vegetables – Tomatoes, cucumbers, red pepper, and red onion combine to add texture, flavor, and lots of beautiful color.
Cannellini Beans – Used to form the base of the salad, these are soft and fluffy and have a slightly nutty flavor.
Quinoa – Quinoa is a hearty grain that adds lots of bulk to this white bean salad and is a complete source of protein. We love to keep a big batch of cooked quinoa on hand to add to our meals all week!
Black Olives – These add a satisfying tangy, briny flavor. However, if you’re in the camp of olive haters, feel free to leave them out completely.
Olive Oil – Used to form the base of the dressing, olive oil adds a punchy, slightly peppery taste along with a boost of healthy fats.
Seasonings – Salt, oregano, sumac, and black pepper create a savory flavor with lots of depth and just a hint of spice.
Lime Juice – Freshly squeezed lime juice will taste finest, but store-bought juice can be used, too.
Feta – Crumbled feta cheese adds a silky texture and a salty taste.

What Are Cannellini Beans?

Also known as white kidney beans, cannellini beans are small to medium-sized white beans that are native to South America. They have a mild, slightly nutty flavor and a soft tender texture.

They can be found both dried and canned in most grocery stores and are commonly used in soups, stews, and white bean salad recipes.

Close up image of quinoa cannellini bean salad.

From Salad Bowl to Taste Bud Delight with Five Simple Steps

This cannellini bean salad is a lifesaver when the weather gets too hot to stand around fussing over a hot stove. The only thing you have to do is chop the ingredients, toss them all together, and enjoy!

Combine the Ingredients. Add all the ingredients except for the cheese to a large mixing bowl. Just be sure to drain the soaked onion first!
Create the Dressing. Add the items for the dressing to a small bowl, and whisk to combine.
Toss. Pour the dressing over the salad, and gently toss to combine and coat the ingredients. Sprinkle the cheese on top, and gently toss again.
Rest. Set the bowl aside to allow the flavors to meld together.
Serve. Give the salad a taste test, adjust the seasonings to suit your preferences, and enjoy!

Serving Suggestions

Full of vitamins, nutrients, fiber, healthy fats, and protein, this white bean salad makes for a complete meal on its own. Try pairing it with focaccia or silky whipped feta dip.

Or, enjoy it as a side dish with main courses like feta gyro pizza, jalapeño cheddar chicken meatballs, or baked chicken tandoori.

How to Store

This cannellini bean salad makes for a fabulous meal prep option! Stored in an airtight container, it will stay fresh in the fridge for up to three or four days. Just give the ingredients a good stir before serving.

We don’t recommend freezing this dish! The ingredients won’t thaw well.

Common Questions About This Cannellini Bean Salad Recipe

What makes this salad so filling?

It’s all about the power combo of quinoa and cannellini beans! You get plant-based protein, fiber, and complex carbs in one bowl, so it’s satisfying without being heavy.

Is this salad vegan?

It can be! Just omit the feta cheese and — voila! — it’s 100% vegan.

Do I need to rinse canned cannellini beans?

Yes! Rinse and drain them well to remove the excess salt and that starchy liquid. It helps keep your salad tasting fresh and clean.

Can I make it ahead of time?

Absolutely! In fact, it tastes even better after a few hours in the fridge as the flavors come together. Just give it a good toss before serving.

More Satisfying Salad Recipes

On the search for more simple salads? Check out more of our simple recipes below!

Quinoa cannellini bean salad on a platter.

the Ayyem kitchenServings: 4 servings

Prep: 5 mins
Total: 5 mins

Make this simple quinoa cannellini bean salad recipe with simple ingredients for a vegetarian dish that’s ready in minutes! Email

Ingredients

2 cups tomatoes chopped
1 can cannellini beans drained and rinsed
1 large Persian cucumber chopped
1 red pepper chopped
1 cup quinoa cooked
1/2 cup black olives
1/2 red onion soaked in water
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon sumac
Juice of 1/2 lime
1/2 teaspoon black pepper
1/3 cup crumbled feta cheese

Instructions

Drain the red onion.1/2 red onion
In a large mixing bowl, combine the chopped tomatoes, cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and red onion.2 cups tomatoes, 1 can cannellini beans, 1 large Persian cucumber, 1 red pepper, 1 cup quinoa, 1/2 cup black olives, 1/2 red onion
In a small bowl, whisk together the olive oil, salt, oregano, sumac, lime juice, and pepper to make the dressing.1/4 cup olive oil, 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon sumac, Juice of 1/2 lime, 1/2 teaspoon black pepper
Pour the dressing over the salad, and toss gently to coat all the ingredients.
Sprinkle the crumbled feta cheese over the salad, and gently toss again to distribute the cheese evenly.1/3 cup crumbled feta cheese
Allow the salad to sit for about 10 minutes to allow the flavors to meld together.
Serve the quinoa cannellini bean salad as a side dish or as a light meal. Enjoy!
Store in an airtight container in the fridge for up to 3-4 days.

Equipment

Three black stainless steel mixing bowls.

1 Large Mixing Bowl Thero Medium Black-and-White Mixing Bowl.

1 Small Mixing Bowl

Notes

You can adjust the seasoning and ingredients according to your taste preferences. Make sure to drain the soaked red onion before adding it to the salad to remove any excess moisture.