Garden Herb White and Green Bean Salad

A cold green bean salad made with white cannellini beans tossed in a light dressing vinaigrette made with fresh garden herbs.

Overhead shot of a bowl of white and green bean salad with a silver serving spoon on a white table

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I have always been a huge fan of green beans so this year when Lou build me a garden they were one of the veggies at the top of my list to plant.

I think we overplanted because my garden is a jungle and I now understand what they were talking about in the story Jack and the Beanstalk when the bean plant grows and grows. My beans have grown to almost 10 feet tall. It is crazy!

The best part about overplanting is that I have more than a tonne of beans so far and still little flowers blooming which means more to come! So expect a few more bean recipes coming your way!

White ad green bean salad in a white dish

Green beans are most often served warm but have you ever eaten them cold?

Neither had I until I met my husband and his mom makes a salad very similar to this minus the cannellini beans. I like the addition of the beans because it makes a much more filling salad that works as a great side dish to chicken, fish, or pork.

recipes that pair well with this Cold green bean salad

Close up of a green and white bean salad recipe

what are cannellini beans?

Cannellini beans are one of the most commonly used beans often found in soups, salads, dips and many Italian or Mediterranean dishes. They are often referred to as White Kidney Beans because of their shape and creamy white colour.

They are tender much like a kidney bean with a nutty earthy flavour and are meatier than the smaller navy bean which is also quite popular as beans go.

Ingredients you will need:

Ingredients for a white bean salad recipe

All of the herbs used in this recipe are fresh and finely minced except for the oregano. I never seem to have fresh oregano around but if you are lucky enough to have it use 1 tbsp of fresh oregano.

In reverse. If you don’t have fresh herbs on hand simply just use 1/2 tsp of the dried herbs. Typically the conversion between fresh and dried herbs is 1 tsp of dried herbs equals 3 tsp or 1 tablespoon of fresh herbs. But because we are only using small amounts of fresh herbs in this recipe 1/2 tsp of dried will work just fine.

Making this White & Green Bean Salad Recipe:

expert tip!

Green beans are best when they are fresh. Older green beans tend to get tougher as they age… know anyone like that? Just kidding.

The tougher they are the longer they take to cook and here’s the thing… beans that are cooked over 7 or so minutes tend to turn an icky moss green colour when exposed to lemon juice or vinegar in the vinaigrette used to dress them turning a nice green salad into a bland ho-hum looking sad salad.

To avoid this find the freshest beans you can. Steam them quickly until softer but still with a little snap. Remove from the heat and immediately drown them in a cold bath. This will keep them crispy, bright and happy looking.

Close up of a green bean salad made with red onions and cannellini beans

how long will this salad keep?

Beans have a pretty long shelf life which makes this another reason why this salad is so great. You can make this ahead of time and it will keep in a sealed container in the fridge for up to 5 days.

What other beans can I use?

Cannellini beans are my favourite but if you can’t find them or are not a fan you can replace them with any of the following suggestions or you can leave them out and just eat this salad with the green beans only.

  • canned navy beans
  • great northern beans
  • baby Lima beans
A bowl of white bean salad made with green beans and red onions

A bowl of white bean salad made with green beans and red onions

Garden Herb White & Green Bean Salad

Alisa Infanti | The Delicious Spoon
A cold green bean salad made with white cannellini beans tossed in a light dressing vinaigrette made with fresh garden herbs.
4.93 from 13 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner, Salad, Side Dish
Cuisine Italian
Servings 6 servings
Calories 370 kcal


  • Vegetable Steamer
  • Large Bowl
  • Chopping Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Spoon


  • 1 can cannellini or white kidney beans 540 ml can, drained and rinsed
  • 1 lb green beans trimmed and cut in half
  • ½ cup red onion thinly sliced
  • cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp garlic minced
  • 1 tsp dried oregano
  • 1 ½ tsp fresh parsley finely chopped
  • 1 ½ tsp fresh basil finely chopped
  • 1 tsp fresh rosemark finely chopped
  • ¾ tsp salt


  • Steam the green beans over boiling water for 3 minutes or until tender but still crisp. Once cooked remove and immediately rinse in cold water to cool and stop the cooking process.
  • In a large bowl add the green beans, cannellini beans, onion, garlic, olive oil, red wine vinegar, oregano, basil, parsley, rosemary and salt. Mix well until combined. Serve.


Serving: 177gCalories: 370kcalCarbohydrates: 48.8gProtein: 18.2gFat: 12.7gSaturated Fat: 1.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 8.7gTrans Fat: 0gCholesterol: 0mgSodium: 314mgPotassium: 1175mgFiber: 20gSugar: 4.5gVitamin A: 566IUVitamin C: 13.8mgCalcium: 136mgIron: 6.8mg


Store in the fridge in a sealed container for up to 5 days.
Approx 21 Day Fix Container Count
3/4 green, 1 yellow, 1 1/2 tsp
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. 5 stars
    Love the freshness if this summer salad. I used fresh lemon juice and added tomatos. I soak my onions a short while to take the bite out. Delicious!

    1. Soaking your onions is a great suggestion. I like the bit of bite but for those that don’t this is a great. Thanks so much and I am so glad you hear you enjoyed it!

4.93 from 13 votes (8 ratings without comment)

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