Italian Bean Salad

This Italian bean salad is a bright, marinated cannellini bean salad tossed with cherry tomatoes, roasted red peppers, Castelvetrano olives, and fresh parsley in a zesty lemon-olive oil dressing. The combination of creamy white beans and briny olives creates a balanced, Mediterranean-inspired side dish with fresh, vibrant flavor. A quick pine nut-shallot dressing adds richness and texture while keeping the recipe completely no-cook and easy to prepare ahead.

Instructions

1. 1

   Toss together the beans, roasted red pepper, tomatoes, olives, parsley, black pepper, 2 tablespoons of the pine nuts, and ½ teaspoon of the salt in a large bowl. Set aside.

2. 2

   Place the olive oil, lemon juice, mustard, Calabrian chilis (if using), shallots, garlic, and remaining 2 tablespoons pine nuts and ½ teaspoon salt in a food processor. Process until roughly combined but not completely smooth, about 15 seconds.

3. 3

   Add the dressing to the bean salad in the bowl, and stir to combine. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 days. Serve.

4. 4

   Enjoy!

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