Creamy cannellini beans, toothsome chickpeas, heirloom tomatoes and red onion come together in this unbelievably tasty salad that you can practically make with your eyes closed. A simple vinaigrette of orange juice, honey, and za’atar gives this simple and healthy salad a sunny flavor that is perfect for taking to picnics and cookouts. If you need a last minute salad to bring to your July 4th celebration, bring this Cannellini Bean, Heirloom Tomato and Red Onion Salad!
Everyone has a can of beans lurking in their pantry, and this big bowl of bean salad is one of the most budget friendly and crowd pleasing dishes to share!
You can sub for any beans you like, but I find that the creamier beans varieties (think butter beans aka lima beans, cannellini and navy) are best suited for the flavors in this recipe. Leftovers make a healthy lunch along with a piece of crusty bread and some fresh herbs!
The Best Types of Beans For Bean Salad
This really depends on what type of salad you’re going for! Wax beans for instance are great in a marinated bean salad, but for salads that use a lot of fresh vegetables like cucumber, cabbage or tomatoes, a bean with a buttery texture is ideal since it complements the crunchiness of the vegetables.
The smooth texture make these beans great options for this recipe. For convenience I like using canned beans in this salad, and it’s one of my favorite ways to use up an orphan can of beans!
Za’atar
Out of all the middle eastern seasonings, za’atar is one of my favorites because it is so versatile and is especially amazing on fresh vegetables. It normally consists of thyme, oregano, marjoram and sumac, which gives it a nice earthy tang that is excellent with the creamy texture of the beans.
Nowadays, you can usually find za’atar at local grocery stores without needing to go to specialty Middle Eastern store. I like using Spice Islands Za’atar.
Although you can buy bags of the stuff in bulk, I find that I simply don’t use the seasoning often enough to warrant getting a large bag that might go stale on me before I can get around to finishing it, so that is why I choose to get smaller batches!
What To Serve With Bean Salad
Nothing beats serving this bean salad with warm crusty bread, but it is also superb wrapped into a flatbread with some Grilled Artichoke and Cumin Dip for a tasty and filling vegetarian wrap!
It’s also and excellent side dish alongside grilled chicken or fish.
And like most bean salads, it tastes better the next day, so don’t be afraid to make this salad in advance! I would recommend putting in the onions and parsley right before serving however, to keep their color and vibrant flavors maximized.
Because the tomatoes will produce a lot of moisture, there will be a good amount of dressing at the bottom of the bowl, so I recommend if you are serving at a potluck or cookout, to transfer the bean salad to a separate serving bowl using a slotted spoon to drain most of the liquid, and then spoon a few tablespoons of the salad dressing over the top of the salad.
Optional Toppings and Mix-Ins
Like many of my recipes on the blog, I support the idea that a recipe should be easy to make but also easy to adjust based on personal taste- I’ve tried this salad with all of these additions and they always hit the spot:
- Crumbled feta cheese
- Sliced spring onions
- Kalamata olives
- Fresh dill
Cannellini Bean, Heirloom Tomato and Red Onion Salad
INGREDIENTS
- 1 15oz. can cannellini beans or navy beans
- 1 15oz. 5oz can chickpeas
- 4 heirloom tomatoes, seeded and chopped into large chunks
- ½ small red onion, thinly sliced
- 1 can sliced black olives
- 1 garlic clove
- ¼ cup chopped fresh parsley
Orange Honey Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar
- zest of 1 orange
- juice of 1 orange
- 1 tbsp honey
- 1 tbsp za’atar
- big pinch of both sea salt and pepper
INSTRUCTIONS
- Drain beans in a mesh strainer and rinse thoroughly to remove the brine. Set aside.
- Cut the garlic clove in half and rub the cut side around the inside of a large glass bowl to impart flavor. Discard garlic.
- In the same bowl, whisk together the olive oil, lemon juice, orange juice, orange zest, honey, za’atar, seas salt and pepper.
- Add in the drained beans, tomatoes, red onion and olives. Stir gently to combine, avoiding crushing the beans.
- Add the chopped parsley and toss to evenly coat.
- Serve immediately at room temperature or if serving later, let the salad chill for 1-2 hours (see note).
- To serve, give the salad a good stir and transfer to a serving bowl using a slotted spoon. Drizzle some of the remaining dressing over the top and serve.
Cannellini Bean, Heirloom Tomato and Red Onion Salad
Ingredients
- 1 15oz. can cannellini beans or navy beans
- 1 15oz. 5oz can chickpeas
- 4 heirloom tomatoes, seeded and chopped into large chunks
- ½ small red onion, thinly sliced
- 1 can sliced black olives
- 1 garlic clove
- ¼ cup chopped fresh parsley
Orange Honey Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar
- zest of 1 orange
- juice of 1 orange
- 1 tbsp honey
- 1 tbsp za'atar
- big pinch of both sea salt and pepper
Instructions
- Drain beans in a mesh strainer and rinse thoroughly to remove the brine. Set aside.
- Cut the garlic clove in half and rub the cut side around the inside of a large glass bowl to impart flavor. Discard garlic.
- In the same bowl, whisk together the olive oil, lemon juice, orange juice, orange zest, honey, za'atar, seas salt and pepper.
- Add in the drained beans, tomatoes, red onion and olives. Stir gently to combine, avoiding crushing the beans.
- Add the chopped parsley and toss to evenly coat.
- Serve immediately at room temperature or if serving later, let the salad chill for 1-2 hours (see note).
- To serve, give the salad a good stir and transfer to a serving bowl using a slotted spoon. Drizzle some of the remaining dressing over the top and serve.
[…] also use the dip as a sandwich spread- I like to spread this on a warm flatbread and throw on some Cannellini Bean and Tomato Salad for a quick and healthy […]