Italian Cabbage and White Bean Salad
A fresh and crunchy Italian-style cabbage and white bean salad made with crisp green cabbage, creamy cannellini beans, juicy cherry tomatoes, fresh herbs, and a zesty homemade lemon garlic dressing. An easy Mediterranean-inspired side dish or light lunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
4 cups finely shredded green cabbage
1 can (15 oz) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1/4 cup diced cucumber (optional)
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 small garlic clove, minced
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Shred the cabbage and place it in a large salad bowl.
2. Drain and rinse the white beans.
3. Add tomatoes, red onion, cucumber, parsley, and basil.
4. Whisk olive oil, lemon juice, apple cider vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
5. Add beans and dressing to the salad.
6. Toss gently until evenly coated.
7. Refrigerate for 15–20 minutes before serving.
8. Garnish with fresh herbs and serve chilled.
Notes
Cannellini or Great Northern beans work well.
Drain beans thoroughly to prevent a watery salad.
Use fresh lemon juice for the best flavor.
Add dressing shortly before serving for maximum crunch.
Refrigerate leftovers in an airtight container for up to 2 days.
Optional additions: Kalamata olives, red bell pepper, artichoke hearts, or shredded carrots.
Find it online: https://elitesrecipes.com/italian-cabbage-and-white-bean-salad/