Super easy cannellini beans salad with arugula, shallots, cherry tomatoes and olive oil is a family staple. It requires only 10 minutes to prepare. Nevertheless, it wows every time.
If you’re after a super quick and tasty cannellini bean salad, this might be it. Peppery arugula meets creamy beans, all drizzled with olive oil and a few other simple ingredients, and honestly, it’s perfection on a plate.
The best part? You can have it ready in about 10 minutes – perfect if your beans are already cooked or you’re using canned. Personally, I go for canned cannellini beans because, let’s be honest, life’s too short to fuss when you can get brilliant results in no time.
MORE BEANS? TRY Giant Greek Beans Stew with Swiss Chard (Instant Pot) that can be prepared on the stove top as well.
Ingredients & Substitutions
- Fresh arugula – washed and cleaned
- Cherry tomatoes, cut in four
- Shallots, cut in small lines
- Olive oil – preferably extra virgin
- Salt to taste
- Cannellini beans – prepared at home or canned
- Handful or small capers, optional
Cannellini beans – SUBSTITUTES
Cannellini beans are the classic white beans of Italian cuisine, beloved for their creamy, soft texture and versatility – they’re a star in dishes like the ever-popular Italian minestrone soup. If you can’t get hold of cannellini beans, don’t worry – you can easily swap in great northern beans, red kidney beans, or even butter beans. They’re a bit bigger, but the taste and texture are very similar. Chickpeas or baby lima beans also make a surprisingly good substitute, so you’ve got plenty of options to keep your recipes on track.
Cannellini Beans Arugula Salad with cherry tomatoes
Equipment
- 1 salad bowl
- 1 cutting board and knife
Ingredients
- 100 g fresh arugula, washed
- 10 cherry tomatoes, cut in four
- 2 medium shallots, cut in small stipes
- 4 tbsp. olive oil
- 1 can cannellini beans, (15 oz/200g)
- handful or small capers optional
- sea salt to taste
Instructions
- Clean and wash arugula under cold water. Place in salad tray. Cut if desired.
- Then, add chopped shallots (cut lengthwise or in cubes), cherry tomatoes cut in half/four, salt and olive oil.
- Drain cannellini beans and add to the salad. Mix well to combine and serve.
Nutrition
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Nothing beats the texture and flavor of dried cannellini beans, especially when stewed with garlic and spices—truly a creamy, hearty delight!