Insalata di Fagioli Bianchi | Italian White Bean Salad
- Appetizers & Snacks, Italy, Salads, Summer
Looking for a refreshing and nutritious salad that’s both easy to prepare and bursting with flavor? This Italian White Bean Salad is an excellent choice! Packed with protein and fresh vegetables, it features tender white beans and a zesty homemade dressing. Whether served as a light lunch, a hearty side dish, or a vibrant addition to summer gatherings, this salad combines simplicity with authentic Italian taste. Discover how to make this delicious and nutritious salad that brings a touch of Italy to your table!

Ingredients:
- 450 g giant white beans
- 1 onion
- 1 handful fresh parsley
- 1 handful fresh basil
- 300 g tomatoes
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil

Directions:







(1) Prepare the Beans:
If using dried beans, soak them overnight in plenty of water. Drain and rinse them. Cook the beans in a large pot of boiling water for about 1-1.5 hours, or until tender.
If using canned beans, simply drain and rinse them.
(2) Prepare the Vegetables & Herbs:
Finely chop the onion and the fresh parsley and basil.
Dice the tomatoes into quarters if using small tomatoes; otherwise, try matching the size of the beans.
(3) Make the Dressing:
In a serving bowl, whisk together the apple cider vinegar and olive oil. Add salt and pepper to taste.
Add the chopped onion, parsley, and basil. Mix everything together and let it sit for 5 minutes for the onions and herbs to absorb some of the dressing.
(4) Combine Ingredients & Mix the Salad:
Add the large white beans, and mix to evenly combine with the dressing. Finally, add the tomatoes, lightly toss, being careful not to mush the tomatoes too much.
(5) Serve the Salad:
Let the salad sit for at least 15 minutes, preferably 1 hour, optionally in the refrigerator to allow the flavors to meld. Serve at room temperature or chilled for a refreshing summer salad.

Some Recipe Tips:
Flavoring the Beans: When cooking dried beans, adding a bay leaf or a few garlic cloves to the cooking water can enhance the flavor. Simply remove them before draining.
Letting the Salad Sit: The salad develops its flavor best if allowed to sit for a while before serving. Ideally, let it rest in the refrigerator for at least 1 hour to let the flavors meld.
Seasoning: If the salad needs a bit more flavor after mixing, additional salt, pepper, or a splash of lemon juice can be added.
Storage: The bean salad stays fresh in an airtight container in the refrigerator for 2 to 3 days.

Insalata di Fagioli Bianchi | Italian White Bean Salad
Course: Appetizers & Snacks, SaladsCuisine: ItalyDifficulty: Easy4
servings15
minutes15 min - 1
hourLooking for a refreshing and nutritious salad that's both easy to prepare and bursting with flavor? This Italian White Bean Salad is an excellent choice! Packed with protein and fresh vegetables, it features tender white beans and a zesty homemade dressing. Whether served as a light lunch, a hearty side dish, or a vibrant addition to summer gatherings, this salad combines simplicity with authentic Italian taste. Discover how to make this delicious and nutritious salad that brings a touch of Italy to your table!
Ingredients
450 g giant white beans
1 onion
1 handful fresh parsley
1 handful fresh basil
300 g tomatoes
2 tablespoons apple cider vinegar
4 tablespoons olive oil
Directions
Gather and prepare the ingredients
Squeeze fresh juice from 1 orange and 2 clementines. Thoroughly wash the other orange and cut into thin slices. Place all the spices, brown sugar, and orange slices (keep a few for later as decoration) in a medium size pot.
Add freshly squeezed juice and red wine
Add the orange and clementine juice into the pot with all the spices and sugar. Next, add 750 ml red wine (one bottle) and give it a little stir.
Heat the wine mixture
Heat the wine mixture over medium-low heat until it almost reaches the point of simmer. Avoid letting the wine mixture come to a bubble, otherwise, the alcohol from the wine will start to evaporate. When foam is starting to form on the edges of the pot, reduce the heat to low, cover with a lid, and let the wine mixture sit on low heat for 30 min.
Finally, add 250 ml of Cointreau (orange liqueur), stir, and let the wine mixture sit on low heat for another 5 min.
Strain and serve
Strain the wine mixture with a fine-mesh strainer and discard the cooked spices and orange slices. Serve hot and add fresh orange slices and spices for decoration.
Notes
- Flavoring the Beans: When cooking dried beans, adding a bay leaf or a few garlic cloves to the cooking water can enhance the flavor. Simply remove them before draining.
- Letting the Salad Sit: The salad develops its flavor best if allowed to sit for a while before serving. Ideally, let it rest in the refrigerator for at least 1 hour to let the flavors meld.
- Seasoning: If the salad needs a bit more flavor after mixing, additional salt, pepper, or a splash of lemon juice can be added.
- Storage: The bean salad stays fresh in an airtight container in the refrigerator for 2 to 3 days.