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Marinated Cannellini Bean Salad

This chilled bean salad recipe is perfect for a backyard BBQ on a hot day or for a simple protein-packed lunch! I’ve always loved to eat tangy bean salads, but never the stale store-bought versions that are usually made with inflammatory soybean oil and added sweeteners. If you’ve never been a fan of bean salads, this recipe is so fresh and flavorful that it might change your mind! 

I regularly include beans in my diet for several reasons. Beans are an amazing source of protein and soluble fiber – so they keep you feeling full for hours and can help you lose weight. They are full of nutrients that fight heart disease and there’s ample evidence that beans reduce the risk of cancer and enhance longevity. 

When it comes to buying beans, I typically buy dried organic beans (which are often found super cheap in the bulk section!) When you cook them yourself, you can avoid BPA and save money too. If you do buy canned to save time, remember to choose brands that are BPA free like Eden Foods.

Marinated Cannellini Bean Salad

Food Babe's Marinated Cannellini Bean Salad
Prep time
Total time
Serves: 4
  • 2 cups cooked cannellini beans
  • 1 small red onion, diced
  • ¼ cup chopped black olives
  • ¼ cup chopped parsley
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon raw honey
  • 2 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste
  1. To make the vinaigrette, whisk together all of the ingredients until well combined.
  2. Place the salad ingredients in a bowl and add the vinaigrette. Mix to combine.
  3. Place in the refrigerator to marinate for at least 1 hour or overnight. Enjoy!
**Please choose all organic ingredients if possible.**




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17 responses to “Marinated Cannellini Bean Salad

      1. And…the Eden Foods beans she recommends are much lower in sodium than most canned beans and are grown in the US on family farms.

    1. Haha. My husband won’t touch black olives either!! Not with a 10 foot pole. Looking to eat super healthy this summer to burn off a little baby weight. Had my little guy last week. So happy and now want to be healthy too!!

  1. Of course you can use canned organic beans. I usually use canned organic Garbanzo beans mostly but also Cannellinni. You can substitute anything you like. Have you tried Calamatta black olives. They are the brined ones with a lot more flavor or you could use green if you like those or none at all. You can add any fresh raw vegetables you like i.e. celery, carrots, red bell pepper, whatever you have on hand. This is an awesome summer salad

  2. I’m on a low sodium, potassium , sugar diet. Is this salad good for Me? it doesn’t show the ingredients.

    1. 100g of dried cannellini beans have: Potassium, K – 1406 mg
      Sodium, Na – 24 mg

      Edens canned cannellini beans says 250 mg potassium in only 1/2 cup and sodium is 40 mg in 1/2 cup. It says no salt added so rinsing probably wouldn’t help much.

      The dijon mustard may have some sodium also.

  3. Great recipe. thanks. When I cook beans I always use my pressure cooker. It destroys the ‘ lectins ‘ in the skin, which are not healthy. Great website !!

  4. I called thinksport 2 times. No response. I emailed 2 times. No response. I want to place an order. Please help

  5. This is great but I leave out the honey, I don’t get why there has to be a sweetener in salads and other savory foods. I can only think it’s because we’re addicted to sugar.
    But thank you Food Babe for the hard work you do. You’ve educated a lot of people about the deceptions of the
    food industry. Harley is adorable and one lucky little girl!

  6. Hi☀️

    We ordered the Food Babe cookbook but did not receive your free pantry lists. ( my son ordered for me)
    How do I go about getting one? I think through Amazon you mentioned they had a nice price break.
    Thank you!
    Have a blessed day!☀️☀️☀️

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