Quick and Easy Italian Dense Bean Salad Recipe

This hearty, crunchy Italian Dense Bean Salad is made with cannellini beans, cured salami, and a zesty vinaigrette, ready in 15 minutes. The sharp red wine vinegar dressing soaks into the creamy beans while the crisp bell peppers provide a refreshing snap. I love making a big batch of this on Sunday to eat throughout the week.

What Makes This Version Different

I used to think bean salads were mostly mushy side dishes that lacked real flavor. That completely changed when I learned to heavily dress the beans while they are freshly rinsed.

The surprise for me was how well the cured meats hold up alongside the beans. Now, I always make sure to dice the salami into uniform pieces for the best bite.

Italian Dense Bean Salad Ingredients

• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup diced salami
• 1 cup diced provolone cheese
• 1/2 red onion, finely diced
• 1 red bell pepper, finely chopped
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Italian Dense Bean Salad

1. 1. Whisk the dressing: In a large mixing bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
2. 2. Mix the base: Add the rinsed cannellini beans and garbanzo beans directly into the dressing, tossing well to coat them thoroughly.
3. 3. Chop the mix-ins: Dice the salami, provolone cheese, red onion, and red bell pepper into small, uniform pieces so they blend evenly.
4. 4. Combine and chill: Fold the chopped ingredients, cherry tomatoes, and fresh parsley into the bean mixture.
5. 5. Rest before serving: Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.

Recipe Tips

• Rinse beans well: Thoroughly washing canned beans removes the starchy liquid that can make the salad cloudy.
• Chop uniformly: Keeping the meat, cheese, and vegetables roughly the same size as the beans ensures every spoonful is balanced.
• Marinate longer: Letting the salad sit overnight allows the vinegar to break down the raw onion and flavor the beans deeply.

What To Serve With This Bean Salad

This robust salad easily stands alone as a filling lunch or light dinner. I also enjoy serving it alongside grilled chicken breast or scooped up with toasted pita wedges for extra crunch.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. This salad actually tastes better on the second or third day, making it a great make-ahead option.

FAQs

• Can I use dried beans? Yes, you can cook dried beans from scratch. Just ensure they are fully cooled before tossing them with the other ingredients.
• Is this recipe gluten-free? Yes, all the primary ingredients are naturally gluten-free. Always double-check your salami labels to be absolutely certain.
• Can I freeze this salad? I do not recommend freezing this dish. The fresh vegetables will become mushy and lose their crisp texture once thawed.
• What other cheeses work well? Sharp provolone is great, but fresh mozzarella pearls or diced feta also make excellent substitutions. Choose a cheese that holds its firm shape in the fridge.

Nutrition

• Calories: 385 kcal
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 850mg
• Total Carbohydrate: 31g
• Protein: 16g

Try More Recipes:

• Fresh & Easy Italian Rice Salad Cold
• Tri Color Pasta Salad Italian Dressing
• Easy Italian Sub Pasta Salad Recipe

Italian Dense Bean Salad

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Total time

15

minutes

Hearty, crunchy Italian Dense Bean Salad is packed with creamy cannellini beans, diced provolone, cured salami, and fresh bell peppers, ready in exactly 15 minutes. This satisfying meal-prep favorite offers immense robust flavor and serves as the ultimate easy weekday lunch.

Ingredients

• 2 cans (15 oz each) cannellini beans, rinsed and drained

• 1 can (15 oz) garbanzo beans, rinsed and drained

• 1 cup cherry tomatoes, halved

• 1 cup diced salami

• 1 cup diced provolone cheese

• 1/2 red onion, finely diced

• 1 red bell pepper, finely chopped

• 1/4 cup fresh parsley, chopped

• 1/3 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tbsp Dijon mustard

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Whisk the dressing: In a large mixing bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
• 2. Mix the base: Add the rinsed cannellini beans and garbanzo beans directly into the dressing, tossing well to coat them thoroughly.
• 3. Chop the mix-ins: Dice the salami, provolone cheese, red onion, and red bell pepper into small, uniform pieces so they blend evenly.
• 4. Combine and chill: Fold the chopped ingredients, cherry tomatoes, and fresh parsley into the bean mixture.
• 5. Rest before serving: Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.