28+ Mouthwetring Italian Bean Salad Recipes to Try This Summer

If you’re looking for a dish that’s light, nutritious, and bursting with Mediterranean flavors, an Italian bean salad is the perfect choice.

Packed with a variety of beans, fresh veggies, and savory herbs, this salad brings together the best of Italian cuisine in a simple, yet flavorful, way.

Whether you need a quick side dish for a weeknight dinner, a fresh addition to a summer picnic, or a hearty salad to serve at a gathering, these Italian bean salad recipes are versatile, easy to make, and sure to satisfy every palate.

In this blog post, we’re diving into 28 amazing Italian bean salad recipes that combine wholesome ingredients with bold, vibrant flavors.

From the classic combination of beans and olive oil to innovative twists on traditional Italian dishes, you’ll find a recipe for every occasion.

So, get your mixing bowl ready and prepare to bring a taste of Italy to your kitchen!

28+ Mouthwetring Italian Bean Salad Recipes to Try This Summer

Italian bean salads offer a delicious and healthy way to enjoy Mediterranean-inspired flavors.

Whether you’re looking for a light lunch, a hearty side dish, or a salad that can stand on its own, these recipes are full of versatility and packed with nutritious ingredients.

With endless variations, you can always switch up the ingredients to suit your taste, dietary needs, or what’s available in your pantry.

So, why not bring a little bit of Italy into your next meal?

These 10 Italian bean salad recipes will surely become staples in your culinary repertoire, adding vibrant flavors and a touch of Italy to your table!

Classic Italian Bean Salad

This classic Italian bean salad is a flavorful, healthy, and low-carb option for lunch, making it perfect for those following a keto lifestyle. The salad combines beans with fresh vegetables, herbs, and a tangy dressing that brings out the essence of Italian cuisine. The beans provide a hearty texture while the vegetables keep it light and refreshing.

Ingredients:

• 1 can of cannellini beans (rinsed and drained)
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/4 red onion (finely sliced)
• 1/4 cup Kalamata olives (pitted and sliced)
• 1/4 cup fresh parsley (chopped)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Instructions:

1. In a large mixing bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, olives, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.

This classic Italian bean salad is an excellent low-carb, keto-friendly lunch option. The combination of beans, fresh veggies, and herbs creates a balanced dish that is not only satisfying but also full of rich Mediterranean flavors. Whether served as a light lunch or paired with grilled chicken or fish, this salad is versatile and delicious, making it a perfect addition to your keto meal plan.

Italian Roasted Bean Salad with Zucchini

This roasted Italian bean salad with zucchini is a twist on the traditional version, incorporating roasted vegetables for added depth and flavor. The salad is low-carb, keto-friendly, and packed with nutrients. Roasting the zucchini brings out its natural sweetness, while the combination of beans and herbs gives this dish a hearty, satisfying quality.

Ingredients:

• 1 can of white beans (rinsed and drained)
• 2 zucchinis (cut into half-moons)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil (chopped)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini slices in olive oil, garlic powder, paprika, red pepper flakes (if using), salt, and pepper.
3. Spread the zucchini evenly on a baking sheet and roast in the oven for 20 minutes, stirring halfway through, until tender and lightly browned.
4. In a large bowl, combine the roasted zucchini, white beans, fresh basil, and lemon juice.
5. Toss to combine and adjust seasoning as needed.

This roasted Italian bean salad with zucchini is an excellent choice for those on a keto diet. Roasting the zucchini enhances its flavor, making it a savory addition to the beans. The combination of fresh basil and lemon juice adds a fresh, vibrant finish. This salad can be served warm or at room temperature, making it a perfect option for both hot summer days and cooler months.

Italian Bean Salad with Pesto and Arugula

This Italian bean salad with pesto and arugula is a vibrant and flavorful lunch option that’s also low-carb and keto-friendly. The pesto sauce adds a rich, herby taste, while the arugula brings a peppery, slightly bitter note that balances the beans’ creaminess. It’s a delicious and filling salad that fits perfectly into a low-carb meal plan.

Ingredients:

• 1 can of chickpeas (rinsed and drained)
• 2 cups arugula (fresh)
• 1/4 cup pesto sauce (homemade or store-bought, check for no added sugars)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup pine nuts (optional)

Instructions:

1. In a large bowl, combine the chickpeas and arugula.
2. Drizzle the pesto sauce, olive oil, and balsamic vinegar over the salad.
3. Toss gently to coat the ingredients in the pesto and dressing.
4. Sprinkle pine nuts on top for added crunch (optional).
5. Season with salt and pepper to taste.

This Italian bean salad with pesto and arugula is a fresh, satisfying, and flavorful meal that’s perfect for anyone following a keto or low-carb lifestyle. The creamy chickpeas pair perfectly with the peppery arugula, while the pesto adds an aromatic richness. This salad is versatile enough to be served on its own or as a side dish to a protein-rich main course. It’s an ideal way to incorporate healthy fats and fresh greens into your lunch routine.

Italian Bean Salad with Roasted Bell Peppers and Feta

This Italian bean salad with roasted bell peppers and feta is a delicious low-carb, keto-friendly lunch that’s both satisfying and packed with Mediterranean flavors. Roasting the bell peppers intensifies their sweetness and enhances the dish’s overall taste. The salty feta adds a creamy contrast to the beans, making this salad a flavorful option that’s perfect for a quick and easy keto meal.

Ingredients:

• 1 can of white beans (rinsed and drained)
• 2 bell peppers (red and yellow, cut into strips)
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh basil (chopped)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the bell pepper strips with 1 tablespoon olive oil, oregano, salt, and pepper. Roast the peppers on a baking sheet for 15-20 minutes, until tender and slightly charred.
3. In a large bowl, combine the roasted peppers, white beans, and crumbled feta.
4. Drizzle the balsamic vinegar over the salad and toss to combine.
5. Garnish with fresh basil and adjust seasoning if necessary.

This Italian bean salad with roasted bell peppers and feta is an ideal keto lunch packed with flavor and texture. The roasted peppers add sweetness, while the feta provides a creamy, salty component. With the addition of fresh basil, this salad offers a balanced and refreshing meal that’s rich in healthy fats and perfect for your low-carb diet.

Mediterranean Bean Salad with Tuna and Artichokes

This Mediterranean bean salad with tuna and artichokes is a protein-packed, low-carb, and keto-friendly meal hat’s perfect for a light yet filling lunch. The combination of beans, tuna, and artichokes creates a hearty salad that’s both satisfying and rich in nutrients. It’s ideal for meal prepping, as the flavors only improve after sitting for a few hours.

Ingredients:

• 1 can of kidney beans (rinsed and drained)
• 1 can of tuna in olive oil (drained)
• 1/2 cup marinated artichoke hearts (chopped)
• 1/4 cup Kalamata olives (sliced)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley (chopped)

Instructions:

1. In a large bowl, combine the kidney beans, tuna, artichoke hearts, and olives.
2. Drizzle with olive oil and lemon juice, then sprinkle with oregano, salt, and pepper.
3. Toss gently to combine all ingredients and ensure the dressing evenly coats everything.
4. Garnish with fresh parsley and let the salad sit for 10-15 minutes before serving.

This Mediterranean bean salad with tuna and artichokes is a perfect lunch for anyone following a keto or low-carb lifestyle. The combination of protein-rich tuna and fiber-filled beans makes it satisfying, while the marinated artichokes and Kalamata olives provide a burst of Mediterranean flavors. Whether served on its own or with a side of leafy greens, this salad is a delicious and nutritious meal that’s both quick and easy to prepare.

Italian White Bean Salad with Spinach and Parmesan

This Italian white bean salad with spinach and Parmesan is a low-carb, keto-friendly dish that’s packed with nutrients. The earthy white beans are complemented by the freshness of spinach and the nutty flavor of Parmesan cheese. It’s a light, refreshing salad that is simple to prepare and perfect for a healthy lunch that won’t leave you feeling weighed down.

Ingredients:

• 1 can of white beans (rinsed and drained)
• 2 cups fresh spinach (roughly chopped)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. In a large bowl, combine the white beans and chopped spinach.
2. Drizzle with olive oil and lemon juice, and sprinkle with garlic powder, salt, pepper, and red pepper flakes if using.
3. Toss the salad to combine and ensure everything is evenly coated.
4. Sprinkle grated Parmesan cheese on top and toss gently again.
5. Let the salad sit for a few minutes to allow the flavors to meld together before serving.

This Italian white bean salad with spinach and Parmesan is a perfect light lunch for anyone following a low-carb or keto diet. The combination of protein-rich beans, fresh spinach, and savory Parmesan cheese creates a simple yet satisfying meal that’s bursting with flavor. It’s a versatile salad that can be enjoyed on its own or paired with grilled chicken or fish for a more substantial meal. Its simplicity and freshness make it a go-to choice for busy days when you need a quick, healthy lunch.

Italian Bean Salad with Roasted Eggplant and Garlic

This Italian bean salad with roasted eggplant and garlic brings a hearty, flavorful twist to your keto lunch options. Roasting the eggplant deepens its flavor, while the garlic adds an aromatic element that pairs perfectly with the creamy beans. This salad is low-carb, packed with healthy fats, and provides a satisfying, savory meal full of Italian-inspired flavors.

Ingredients:

• 1 can of cannellini beans (rinsed and drained)
• 1 medium eggplant (cut into cubes)
• 3 cloves garlic (minced)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley (chopped)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant cubes with 1 tablespoon olive oil, salt, pepper, and dried thyme. Roast in the oven for 20-25 minutes, stirring halfway, until the eggplant is golden and tender.
3. In a large bowl, combine the cannellini beans, roasted eggplant, and minced garlic.
4. Drizzle with the remaining olive oil and lemon juice. Toss gently to combine.
5. Garnish with fresh parsley before serving.

This Italian bean salad with roasted eggplant and garlic is an excellent keto lunch that’s both rich in flavor and light in carbs. Roasting the eggplant enhances its earthy sweetness, while the garlic adds an aromatic depth that complements the creamy beans. It’s an ideal dish for those seeking a low-carb, Mediterranean-inspired meal that’s easy to make and full of satisfying ingredients.

Italian Bean Salad with Prosciutto and Arugula

This Italian bean salad with prosciutto and arugula combines the savory richness of prosciutto with the peppery bite of arugula, all balanced by the creamy beans. It’s a flavorful, keto-friendly dish that brings together a perfect blend of textures and Mediterranean tastes. The saltiness of the prosciutto contrasts beautifully with the freshness of the arugula, making it an irresistible lunch option.

Ingredients:

• 1 can of chickpeas (rinsed and drained)
• 4 slices prosciutto (cut into strips)
• 2 cups fresh arugula
• 1/4 cup sun-dried tomatoes (chopped)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, arugula, prosciutto, and sun-dried tomatoes.
2. Drizzle with olive oil and red wine vinegar.
3. Toss gently to combine and coat the ingredients with the dressing.
4. Season with salt and pepper to taste and serve immediately.

This Italian bean salad with prosciutto and arugula is a perfect combination of savory, fresh, and satisfying ingredients, making it an ideal low-carb lunch option. The creamy chickpeas provide a hearty base, while the prosciutto adds a deliciously salty contrast. The arugula offers a peppery freshness that ties everything together, creating a balanced and flavorful salad that fits beautifully into your keto meal plan.

Italian Bean Salad with Capers and Roasted Tomatoes

This Italian bean salad with capers and roasted tomatoes is a tangy, flavorful, and keto-friendly dish that’s perfect for lunch. The sweetness of the roasted tomatoes pairs wonderfully with the salty capers, and the beans provide a creamy texture that complements the bold flavors. This salad is light yet satisfying and packed with Mediterranean-inspired ingredients.

Ingredients:

• 1 can of navy beans (rinsed and drained)
• 1 cup cherry tomatoes (halved)
• 2 tablespoons capers (rinsed)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil (chopped)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20-25 minutes until the tomatoes are tender and caramelized.
2. In a large bowl, combine the navy beans, roasted tomatoes, and capers.
3. Drizzle with red wine vinegar and the remaining olive oil, and toss gently to combine.
4. Sprinkle with fresh basil and season with salt and pepper as needed.

This Italian bean salad with capers and roasted tomatoes is a burst of Mediterranean flavors that’s perfect for a keto-friendly lunch. The roasted tomatoes provide a rich sweetness that contrasts beautifully with the briny capers. The beans bring a creamy texture, making this dish both satisfying and delicious. It’s a great option for meal prep and can be served as a light main dish or a side to any protein.

Italian Bean Salad with Roasted Asparagus and Lemon Dressing

This Italian bean salad with roasted asparagus and lemon dressing is a fresh, light, and keto-friendly dish that brings vibrant flavors to your lunch table. Roasting the asparagus enhances its natural sweetness, while the tangy lemon dressing adds a refreshing brightness. Combined with creamy beans, this salad is both filling and satisfying without being heavy, making it a perfect low-carb meal.

Ingredients:

• 1 can of great northern beans (rinsed and drained)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 2 tablespoons olive oil (divided)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon fresh thyme (chopped)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus pieces with 1 tablespoon olive oil, salt, and pepper, and roast in the oven for 15-20 minutes, until tender and slightly crispy at the edges.
3. In a large bowl, combine the great northern beans, roasted asparagus, and fresh thyme.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

This Italian bean salad with roasted asparagus and lemon dressing is a light yet satisfying keto lunch that’s full of fresh, vibrant flavors. The roasted asparagus adds a smoky sweetness that pairs beautifully with the creamy beans, while the tangy lemon dressing gives the salad a refreshing lift. This dish is perfect as a standalone meal or served as a side to grilled meats or fish.

Italian Bean Salad with Arugula, Parmesan, and Walnuts

This Italian bean salad with arugula, Parmesan, and walnuts is a flavorful, keto-friendly lunch that combines the peppery bite of arugula with the rich flavors of Parmesan and the crunch of walnuts. The beans provide a creamy texture, and the simple olive oil-based dressing ties everything together in a Mediterranean-inspired dish that’s both nutritious and satisfying.

Ingredients:

• 1 can of white beans (rinsed and drained)
• 2 cups arugula (fresh)
• 1/4 cup grated Parmesan cheese
• 1/4 cup walnuts (chopped)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the white beans, arugula, grated Parmesan cheese, and chopped walnuts.
2. Drizzle with olive oil and red wine vinegar.
3. Toss gently to combine and coat everything with the dressing.
4. Season with salt and pepper to taste, then serve immediately.

This Italian bean salad with arugula, Parmesan, and walnuts is a delicious, low-carb lunch that’s full of healthy fats and protein. The combination of peppery arugula, rich Parmesan, and crunchy walnuts creates a satisfying balance of flavors and textures, while the beans provide the creamy base for this dish. It’s a quick, easy, and nutrient-packed option that fits perfectly into your keto meal plan.

Italian Bean Salad with Roasted Cauliflower and Lemon Garlic Dressing

This Italian bean salad with roasted cauliflower and lemon garlic dressing is a low-carb, keto-friendly lunch that’s full of bold flavors. Roasting the cauliflower brings out its natural sweetness and nuttiness, while the lemon garlic dressing adds a zesty, aromatic kick. Paired with creamy beans, this salad is hearty and satisfying, making it perfect for a keto meal.

Ingredients:

• 1 can of chickpeas (rinsed and drained)
• 1 medium cauliflower (cut into florets)
• 2 tablespoons olive oil (divided)
• 1 tablespoon lemon juice
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley (chopped)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with 1 tablespoon olive oil, salt, pepper, and oregano. Roast in the oven for 20-25 minutes until golden and tender, stirring halfway through.
3. In a large bowl, combine the chickpeas and roasted cauliflower.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley before serving.

This Italian bean salad with roasted cauliflower and lemon garlic dressing is a flavorful, keto-friendly lunch that’s both satisfying and light. Roasting the cauliflower intensifies its flavor, while the lemon garlic dressing provides a zesty contrast to the creamy chickpeas. With fresh parsley adding a burst of color and freshness, this salad is an excellent choice for anyone looking for a tasty, low-carb meal that’s full of Mediterranean-inspired flavors.

Italian Bean Salad with Cherry Tomatoes and Mozzarella

This Italian bean salad with cherry tomatoes and mozzarella is a simple, refreshing, and keto-friendly option that’s packed with Mediterranean flavors. The creaminess of fresh mozzarella and the sweetness of cherry tomatoes perfectly complement the beans, while the olive oil-based dressing ties everything together for a delightful, light lunch.

Ingredients:

• 1 can of kidney beans (rinsed and drained)
• 1 cup cherry tomatoes (halved)
• 1/2 cup fresh mozzarella (cubed)
• 1/4 cup Kalamata olives (sliced)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil (chopped)

Instructions:

1. In a large bowl, combine the kidney beans, cherry tomatoes, mozzarella, and Kalamata olives.
2. Drizzle with olive oil and balsamic vinegar, then sprinkle with oregano, salt, and pepper.
3. Toss gently to combine, ensuring the dressing coats all ingredients.
4. Garnish with fresh basil before serving.

his Italian bean salad with cherry tomatoes and mozzarella is a light yet satisfying dish perfect for a keto lunch. The creamy mozzarella and the tangy cherry tomatoes balance the beans beautifully, while the olives and basil provide a burst of Mediterranean flavor. It’s a refreshing salad that works well on its own or paired with a grilled protein, offering a delicious, healthy meal option.

Italian Bean Salad with Cucumber, Feta, and Mint

This Italian bean salad with cucumber, feta, and mint is a refreshing, low-carb, and keto-friendly meal that is perfect for warm weather. The cool cucumber and aromatic mint create a light, crisp base, while the creamy feta cheese and hearty beans add richness and depth to the dish.

Ingredients:

• 1 can of chickpeas (rinsed and drained)
• 1 cucumber (diced)
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh mint (chopped)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, crumbled feta, and chopped mint.
2. Drizzle with olive oil and lemon juice, then toss to combine.
3. Season with salt and pepper to taste.
4. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

This Italian bean salad with cucumber, feta, and mint is a bright, refreshing salad that makes a perfect low-carb lunch. The mint adds a cooling touch, while the feta gives the salad a creamy and tangy flavor. This dish is a great option for meal prep, as it keeps well in the fridge and gets even better after the flavors have time to marinate.

Italian Bean Salad with Zucchini Noodles and Parmesan

This Italian bean salad with zucchini noodles and Parmesan is a light, keto-friendly twist on traditional pasta salads. The zucchini noodles act as a low-carb base, while the beans provide a hearty, filling texture. The combination of Parmesan cheese and fresh herbs elevates this dish into a flavorful, savory salad that’s perfect for lunch.

Ingredients:

• 1 can of white beans (rinsed and drained)
• 2 medium zucchinis (spiralized into noodles)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh parsley (chopped)

Instructions:

1. In a large bowl, combine the white beans and zucchini noodles.
2. Drizzle with olive oil and lemon juice, then sprinkle with garlic powder, salt, and pepper.
3. Toss gently to combine and coat the noodles and beans with the dressing.
4. Top with grated Parmesan cheese and fresh parsley, and toss again.
5. Serve immediately or chill for 10 minutes before serving.

This Italian bean salad with zucchini noodles and Parmesan is a delicious and healthy alternative to traditional pasta salads, making it a perfect option for those following a keto diet. The zucchini noodles offer a light, fresh base while the beans provide protein and fiber. The Parmesan cheese adds a rich, savory flavor that makes this dish truly satisfying. This salad can be enjoyed on its own or served as a side dish to grilled meats or seafood.

Note: More recipes are coming soon