This Italian-Style Bean Salad is The Perfect Vegetarian Meal |

This Italian-Style Bean Salad is The Perfect Vegetarian Meal [Recipe]

This Italian-style bean salad is the most pleasing vegetarian meal that you can try this week.

To make this recipe, all you need is what you already have in your pantry. So, look no further, and let’s get cooking!

Try This Italian-Style Bean Salad for a Satisfying Meatless Dish

For the center of the show, bring out the beans!

This dish is traditionally made with cannellini or navy beans, which should be drained before adding. However, you can use black-eyed peas, lima beans, pinto beans, and even chickpeas.

Now, the vegetables come second

Black olives are used a lot in Italian dishes, so it’s not a surprise to see them here. Yet, you can use green olives, peas, or artichoke hearts. 

The onions add crunch and a pungent flavor but can be switched up for bell peppers, mushrooms, peas, or asparagus.

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The tomatoes used here don’t have to be dehydrated, use fresh tomatoes, cherry tomatoes, or canned tomatoes.

Finally, the spinach is the only green here, but it can be replaced with arugula, endive, or taken out altogether if not available.

The key to making this Italian-style bean salad taste good is the seasoning!

The seasoning in this salad makes or breaks it, but can be switched up if you need to.

For example, the olive oil and balsamic vinegar are an essential part of Italian cuisine. You can use Italian dressing instead, if you don’t have these two.

As for the Italian seasoning, this is easy to make at home. Use dry basil, thyme, oregano, and pepper. The salt is optional, but it does add more flavor, as would a dash of lime or lemon juice.

All you need to do to finish is mix, chill, and enjoy! This is a perfect summer salad, full of protein but without the meat!

Italian-Style Bean Salad

Course: Salads


  • 2 15 oz cans (675 g) navy beans or cannellini beans, drained

  • 1 can 6 oz (150 g) pitted black olives, chopped

  • 1 small onion, chopped, or 1/2 cup (64 g) chopped dehydrated onions, re-hydrated

  • 1/4 cup (32 g) dehydrated chopped tomatoes

  • 1/4 cup (60 ml) olive oil

  • 2 tbsp balsamic vinegar

  • 2 cups (256 g) coarsely chopped fresh spinach

  • 1 tbsp Italian seasoning

  • dash of cayenne pepper

  • salt and pepper


  • Get a medium-sized bowl and combine all the ingredients. Mix well.
  • You can add more mayonnaise if needed. Adjust the seasoning according to taste.
  • Cover and refrigerate for several hours before serving.
  • Enjoy!