Tuscan Bean Salad

I can’t believe how much you guys enjoyed the quinoa salad recipe I posted a couple of months ago!  But I think I know why… I love when the blogs I follow post a good salad recipe.  Sure, the desserts are a nice treat, but when it comes down to it, I’m more in need of good, healthy lunch and dinner ideas (and I assume you’re the same!)  So that is why I’m super excited to share this new bean salad recipe with you!

This recipe comes from a friend who actually did a George Brown cooking class and got this recipe there.  This is a healthified version of the salad, where I substituted a few of the ingredients, but kept the delish flavor!

This salad gets most of its flavour from all the herbs that are in it.  I’ve got my own little condo herb garden going on, so I will proudly tell you that all the herbs in this salad came from my garden! Woohoo!

Prep Time:

25 mins

Cook Time:

0 mins

Total Time:

25 mins




  • 2 cans white beans (cannellini) - you can also cook them from scratch, in which case it is 1 cup uncooked
  • 1.5 bell peppers, diced
  • 2 tomatoes, diced
  • ¼ red onion, diced
  • 10 sundried tomatoes, chopped
  • 4 TBSP capers
  • 8 sprigs each of parsley and dill chopped
  • ⅛ cup basil chopped
  • 4 TBSP extra virgin olive oil
  • 1 TBSP apple cider vinegar
  • 3 TBSP white wine vinegar
  • ½ a lemon or lime, juiced
  • 1 TBSP dijon
  • salt and Pepper to taste


  1. If cooking the beans from scratch, cook according to bean package instructions.
  2. Otherwise, place 2 cans of beans in bowl.
  3. Dice vegetables very small, and mix in a bowl with the beans
  4. Chop herbs and add to beans
  5. Mix dressing separately (dijon, olive oil, vinegars, lemon/lime juice)
  6. Sprinkle with salt and pepper
  7. Mix and enjoy!

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