italian dense bean salad

5 from 2 votes

Step a side pasta salad, this Italian butter bean salad has all those delicious fresh flavors but you don't have to cook anything! In just 15 minutes, you'll have a protein-packed lunch perfect for meal prepping. So grab a few cans of beans and let's get mixing!

Prep Time15

Total Time15

Course: lunch

Cuisine: Italian

Keyword: meal prep

Servings:

Calories: 525kcal

Author: Mika Kinney

Ingredients

1 15oz can canned garbanzo beans (chickpeas)
1 15oz can canned white beans we use cannellini
4-5 oz salami diced, optional to use spicy
1 large red bell pepper diced
¼ cup pepperoncini roughly chopped
¼ cup red onion diced
½ cup fresh basil thinly sliced
6 oz mozzarella pearls can use large ball, just cube it or tear it

Dressing

⅓ cup italian dressing homemade or store bought
1 large clove garlic minced
1 tablespoon dried oregano
½ teaspoon red pepper flakes optional
1 teaspoon salt
1 tablespoon lemon juice

Instructions

Drain and rinse the 1 15oz can canned garbanzo beans (chickpeas) and 1 15oz can canned white beanshen use a paper towel to carefully dry them as best you can. Cannellini beans are very tender so be extra careful with them.
In a large bowl, mix together the ⅓ cup italian dressing, 1 large clove garlic, 1 tablespoon dried oregano, ½ teaspoon red pepper flakes, 1 teaspoon salt, and 1 tablespoon lemon juice.
Add all the salad ingredients to the bowl (4-5 oz salami, 1 large red bell pepper, ¼ cup pepperoncini, ¼ cup red onion, ½ cup fresh basil, and 6 oz mozzarella pearls) with the dressing and gently mix using a spatula until everything is well coated.

Video

Notes

How to store this butter bean salad recipe: This salad will keep in an airtight container for up to 5 days in the fridge.

Don't like beans? Feel free to swap these with your favorite high-protein pasta!

Dairy Free: You can easily make this dairy-free by omitting the mozzarella.

Nutrition