Insalata di Fagioli

Insalata di Fagioli, or Italian bean salad, is a simple yet incredibly satisfying dish that captures the heart of Mediterranean cooking. Made with pantry staples and fresh herbs, it’s the kind of recipe that proves you don’t need much to make something truly delicious.

This salad is traditionally made with cannellini beans, but any creamy white bean, like Great Northern or navy beans, will work well. They’re gently tossed with extra virgin olive oil, red wine vinegar, garlic, and lots of fresh parsley. A touch of red onion adds sharpness, while cherry tomatoes and celery give crunch and brightness. The flavor profile is earthy, tangy, and herbaceous with just the right amount of acidity to bring it all together.

What makes Insalata di Fagioli so appealing is how versatile and unfussy it is. It can be served cold or at room temperature, making it a fantastic option for picnics, barbecues, or light lunches. It pairs beautifully with grilled meats or fish but also stands on its own as a vegetarian main or protein-packed side dish.

Another bonus? It comes together in about 10 minutes if you’re using canned beans. Just drain, rinse, and mix. The longer it sits, the better it tastes as the flavors meld and deepen. A few cracks of black pepper and a drizzle of olive oil right before serving take it over the top.

To make it heartier, feel free to add tuna, chopped hard-boiled eggs, or olives. Crusty bread on the side makes it a complete and satisfying meal.

Whether you’re planning a summer dinner al fresco or just want something easy and nourishing, Insalata di Fagioli is a timeless dish that always delivers. It’s fresh, healthy, and full of rustic Italian charm.

Insalata di Fagioli

3.58 from 73 votes

A refreshing and healthy bean salad

Servings 4 people

Prep Time 15 minutes mins

Total Time 15 minutes mins

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Ingredients

  

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• 1 can cannellini beans 15 oz, rinsed and drained
• 1 can kidney beans 15 oz, rinsed and drained
• 1 can chickpeas 15 oz, rinsed and drained
• 1 red bell pepper diced
• 1/2 red onion thinly sliced
• 1/4 cup parsley chopped, fresh
• 2 tbsp lemon juice fresh
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste

Instructions

 

• In a large bowl, combine the cannellini beans, kidney beans, chickpeas, red bell pepper, red onion, and parsley.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
• Pour the dressing over the bean mixture and toss to combine.
• Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
• Serve chilled and enjoy!

Nutrition

Carbohydrates: 39gProtein: 12gFat: 8gFiber: 10g

Meal Type: Salad

Cuisine: Italian

Keyword: salad, salad recipes

Cooking Method: Nobake

Diet: Pescatarian

Time: <30 Min

Level: Easy

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