Why You’ll Love This Recipe

This White Bean Salad with Chopped Salsa Verde is the perfect blend of vibrant flavors and textures, making it a satisfying dish for lunch or dinner. The creamy cannellini beans combine beautifully with the bright and herbaceous salsa verde, while the tomatoes, olives, and red onion add a fresh crunch. The optional addition of tuna adds a rich, savory element that elevates the dish further. Quick to prepare and bursting with flavors, it’s an easy meal that feels both light and indulgent.

Ingredients

For the Chopped Salsa Verde Dressing:

2 tablespoons chopped parsley
1 tablespoon chopped basil
1 tablespoon chopped capers
1 tablespoon red wine vinegar
1 clove garlic, minced
¼ teaspoon anchovy paste
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the White Bean Salad:

1 14-ounce can cannellini beans, drained and rinsed
½ cup quartered cherry tomatoes
¼ cup Nocellara del Belice olives, torn
¼ cup red onion, thinly sliced
¼ teaspoon kosher salt
2 tablespoons parmesan shavings
225 grams albacore tuna in olive oil (optional)
Crusty bread, for serving

Directions

Prepare the Chopped Salsa Verde Dressing: In a small bowl, combine the parsley, basil, capers, red wine vinegar, minced garlic, anchovy paste, red pepper flakes, black pepper, and olive oil. Stir well with a spoon until all the ingredients are evenly mixed.
Make the White Bean Salad: In a medium-sized bowl, add the drained cannellini beans, quartered cherry tomatoes, torn olives, and red onion. Sprinkle with kosher salt and toss everything gently to combine.
Assemble the Salad: Add the chopped salsa verde dressing to the bowl and gently toss everything together with a spoon. Be careful not to break up the beans.
Add the Tuna (optional): If using tuna, place it on top of the salad for an added burst of flavor.
Serve: Garnish the salad with parmesan shavings and serve immediately with some crusty bread on the side.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes

Variations

Vegetarian Option: Omit the tuna and enjoy the salad as a light vegetarian dish.
Extra Veggies: You can add other vegetables like cucumber, bell pepper, or arugula to make the salad even more hearty and colorful.
Dairy-Free: Skip the parmesan shavings for a dairy-free version of this dish.
Add More Protein: If you prefer more protein, you can add grilled chicken or chickpeas instead of tuna.

Storage/Reheating

Storage: This salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: The salad is served cold, so no reheating is necessary. Just give it a quick stir before serving again.

FAQs

1. Can I use a different type of bean in this salad?

Yes, you can substitute cannellini beans with other white beans such as great northern beans or navy beans.

2. Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Just be sure to pair it with gluten-free bread if you want to keep it completely gluten-free.

3. Can I make the salsa verde dressing ahead of time?

Yes, the dressing can be prepared a day ahead and stored in the fridge. Just give it a good stir before using.

4. Can I use a different type of tuna?

Yes, you can use any type of canned tuna in olive oil. Albacore tuna is recommended for its mild flavor, but you can opt for any other variety you prefer.

5. Can I make this salad without olives?

Yes, if you’re not a fan of olives, you can omit them. You could also try adding capers for a different briny flavor.

6. Can I add some heat to this dish?

If you like spicy food, you can increase the amount of red pepper flakes or add some fresh chili to the salad.

7. Can I prepare this salad in advance?

While the salad can be made ahead, it’s best to add the dressing just before serving to keep the beans and vegetables fresh.

8. Can I add more herbs to the salsa verde dressing?

Absolutely! Feel free to add more herbs like oregano, mint, or dill to customize the flavor to your liking.

9. Can I use fresh tuna instead of canned tuna?

Yes, you can grill or sear fresh tuna and use it in the salad instead of canned tuna.

10. What can I serve with this salad?

This salad pairs wonderfully with crusty bread, grilled chicken, or even a side of roasted vegetables.

Conclusion

This White Bean Salad with Chopped Salsa Verde is a refreshing and flavorful dish that’s easy to make and perfect for any occasion. Whether you enjoy it as a light meal or as a side dish, the combination of creamy beans, bright salsa verde, and savory tuna creates a satisfying and balanced dish. Versatile and customizable, it’s a great option to have in your recipe rotation. Enjoy it with some crusty bread for a complete, delicious meal!