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.
Ingredients
- 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
Beans in a salad? Sounds weird to me. Not trying this.
I think beans make salads super filling! You should give it a try!
This salad is a game-changer! The flavors are amazing together. I added some garlic too and it was a hit!
I don’t understand the hype. It was just beans and peppers. Boring.
I don’t know about this one… too many beans for me. It’s like a bean overload.
This salad is sooo good! I love the mix of beans and it’s super easy to make.
My kids really enjoyed this! Will make again.
That’s awesome! It’s so healthy and they probably didn’t even realize it! 😄
Sounds good but my kids would never eat beans. I guess it’s a hit or miss! 👎
So easy to make! I threw all da ingredients together like you said and I ate it all in one go, haha!
Huh, tried this recipe, but my husband didn’t like it. I guess he ain’t a bean fan? 🤷♀️
Man, I wish I had fresh parsley. Dried one does not cut it.
Who needs fresh parsley anyway? Dried is just fine! I use it all the time and it still tastes good.
I totally get you! Fresh parsley makes such a big difference. I always try to keep some on hand.
I don’t know…I thought it was a bit bland. Needs more spices or something.
I totally agree! A little cumin or paprika could make it pop! Try it next time!
Bland? Are u kidding? It’s a bean salad, not a curry! It’s meant to be simple! LOL