Tuscan White Bean Salad

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Average Rating: 5 | Rated By: 2 users

This classic Tuscan White Bean Salad is a beautiful combination of textures and flavours. Anyone who has spent a vacation in Italy will have eaten a version of this country-style salad. The sweet, tangy blend of apple cider vinegar, rich olive oil, garlic and basil is soaked up in a colourful salad of roasted cherry tomatoes, roasted zucchini and cannellini beans.

To prepare this flavourful bean salad, you can do it two ways—the easy way by using canned beans. Or start with dry beans by soaking them overnight and then cook them fresh the next day.

Should you use dry beans or canned beans?

If you want my opinion, starting with dry beans gives the salad better bean texture and flavour. However, I know we don’t always have time to cook beans unless you have an Instant Pot. Most beans cooked in an instant pot take about 45 minutes without soaking, and well worth the extra time. Not only because the beans have a fresher flavour but because you control the salt. Most canned beans are laden with salt. Many cans of beans contain more than 1,000 milligrams of sodium per cup. So if you rinse canned beans, you’re still left with 700 milligrams, which is about half what we should consume for the entire day. If you do decide to use canned try and get low-sodium beans and always rinse them well.

I know most of you have tried my instant pot warm white bean salad and loved it. This is why I wanted to change things up a bit and made this Tuscan white bean salad. Because I wanted to add more flavour to the salad, I briefly roasted the cherry tomatoes with zucchini, olive oil, garlic and seasoning. Then I added them to the beans, including the juices in which they were roasted. The flavours of the roasted veggies made the bean salad come to life.

This Tuscan white bean salad is not typical. The juices from the roasted veggies combined with the fresh basil and parsley make this bean salad a winner. I recommend making this salad one the day before serving to improve the flavour. Enjoy!


  • ½ lb. cherry tomatoes, halved
  • 1 medium size firm zucchini, peeled and cut into small bite size pieces
  • 2 Tbsp. extra virgin olive oil, divided
  • 2 minced garlic cloves, divided
  • 1 tsp. GF coarsely ground black pepper, divided
  • 3 cups cooked white beans (cannellini beans)
  • ¼ cup apple cider vinegar
  • ¼ cup packed chopped fresh basil
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. sea salt
  • ½ tsp. GF smoked paprika, or you can also use GF sweet paprika
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  • Preheat oven to broil and line a baking pan with foil paper. Using a bowl combine, tomatoes, zucchini, 1 tablespoon of olive oil, one minced garlic and ½ tsp. of black pepper. Scatter vegetables on the baking pan and broil the veggies for 5 minutes. Then set aside to cool
  • In a large bowl, combine beans, apple cider vinegar, one tablespoon olive oil, one minced garlic, basil, parsley, salt, black pepper and paprika
  • Add cooled roasted veggies with the juice and gently combine. Set aside for 1 hour at room temperature for the flavours to be absorbed. Then refrigerate for 4 hours or overnight
  • Serve at room temperature
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