Marinated White Beans

Our Marinated White Beans recipe is made with creamy cannellini beans tossed in the most amazing dressing for them to marinate in. These beans are ready in about 10 minutes, but we let them marinate and chill in the fridge for 30-60 minutes before serving.

The dressing is a combination of extra-virgin olive oil, white wine vinegar, lemon juice and zest, garlic, sun dried tomatoes, kalamata olives, parmesan cheese, dried seasoning and fresh herbs. The combination of flavors is so rich and delicious.

Why We Love This Recipe

• Amazing Combo of Flavors. The dressing that we use to marinate the beans with has a really great combination of flavors, which is why we recommend serving these beans with plenty of warm crusty bread so you have something to soak up every last bit of it. 
• Share Worthy.  This beans are a great starter or side dish to make for potlucks,  special occasions and family and friends get-togethers. This is a great recipe you can pull together if you have friends or family coming over on short notice. Serve it as an appetizer with warm crusty bread. Everyone will thank you for it.
• Special Diets. These beans are perfect for people following a vegetarian or vegan diet. To make it vegan, just omit the parmesan cheese. 

Marinated White Beans Recipe Ingredients

• Cannellini Beans. We use cannellini beans for this recipe, but you can swap them out and use butter beans navy beans or chickpeas instead if you like. We like using cannellini beans because they’re soft and have a buttery texture. 
• Marinade. For the marinade we use a mix of white wine vinegar, lemon juice AND lemon zest, Dijon mustard, dried oregano, salt, black pepper, red pepper flakes, extra-virgin olive oil, Parmesan cheese, sun dried tomatoes, kalamata olives, garlic and fresh herbs. 

Find printable recipe with the measurements below.

How To make Marinated White Beans

• Blend Marinade. Add all of the ingredients for the marinade to a blender EXCEPT the sun dried tomatoes, kalamata olives and fresh herbs. Blend for 3-5 seconds. Then add the chopped dried tomatoes and chopped kalamata olives to the blender and pulse a few times to break them up into smaller pieces. Stir in the fresh herbs and transfer to an airtight container like a mason jar. You can prepare the dressing marinade 1 day before using it. Just be sure to store it in the fridge. FYI, we like to blend the dressing rather than whisking it so the ingredients can really blend in well with the olive oil.
• Drain AND Rinse Canned Beans. Put the beans in a fine mesh colander to drain and run under cold running water for a just a few seconds. Set the colander aside so the beans can drain. Pat the bottom of the colander dry with a paper towel to remove excess water.
• Marinate Beans. Transfer the beans to a medium size bowl and pour the marinade over the top of the beans. Gently stir with a wooden spoon or spatula so all of the beans are covered with the dressing. Refrigerate up to 1 hour for the beans to marinate and chill before serving. Serve chilled or at room temperature.

Tips For Making The Best Marinated Beans

1. Use A Large Bowl For Tossing. Use a large bowl that has room for tossing the beans. You can use the same bowl to mix and serve with, unless you’re distributing the salad into individual serving containers for a convenient grab-and-go lunch or snack.  
2. Dressing Salad. Drizzle dressing over the salad and toss to make sure the ingredients are lightly coated with the dressing. 
3. Taste-Test. Taste test and adjust the seasoning by adding more herbs, parmesan cheese, or seasoning if you like.
4. Add Lemon Zest. Grate fresh lemon zest over the beans just before serving. It adds a fresh pop of citrus to the beans which is really delicious.

Storing Marinated Cannellini Beans

• Store these beans in an airtight container in the refrigerator. If properly stored, they should las up to 5 days. The olive oil will solidify a bit in the refrigerator, so you may need to set the marinated beans on the counter for 15-20 minutes or until the olive oil liquifies.

Serving Suggestions

• Enjoy these marinated white beans with a simple green salad like our Lemon Parmesan Lettuce Salad, Lemon Arugula Salad, or our Romaine Salad.
• These marinated cannellini beans pair nicely with fish or chicken, like our Grilled Lemon Chicken, Air Fryer Chicken Thighs, Baked Boneless Chicken Thighs, or our Italian Dressing Chicken.
• We love to serve these beans with lots of warm crusty French bread. The dressing is SO good, that you will definitely want some bread to soak up every last drop of it.  You can also serve the beans with crostata, pita bread or artisan crackers.

More Bean Recipes

• Greek Dense Bean Salad
• Mediterranean Bean Salad
• Italian White Bean Salad
• Italian Butter Beans
• Butter Beans

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Yield: 8 Servings

Marinated White Beans

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Our Marinated White Beans recipe is made with creamy cannellini beans tossed in the most amazing dressing for them to marinade in. These beans are ready in about 10 minutes, but we let them marinate and chill in the fridge for 30-60 minutes before serving.

Ingredients

• 2 15-ounce cans low-sodium cannellini beans, drained and rinsed

For the Dressing

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• 1/2 cup white wine vinegar
• 2 teaspoons Dijon mustard
• 2-3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• Zest of 1/2 lemon
• 3 tablespoons parmesan cheese, finely grated
• 1 cup extra-virgin olive oil
• 4 large sun-dried tomatoes packed in oil, pat dry
• 10 seedless kalamata olives, chopped
• 2 tablespoons fresh parsley, minced
• 2 tablespoons fresh basil, finely chopped

Instructions

1. To make the dressing, add all of the ingredients to a blender EXCEPT the last 4 ingredients (sun dried tomatoes, kalamata olives, fresh parsley and fresh basil). Blend the ingredients 3-52 seconds. Add chopped sun-dried tomatoes and kalamata olives to the blender and pulse a few times to break them up into smaller pieces. Stir in the minced parsley and basil. Transfer to an airtight container like a mason jar and refrigerate up to 1 hour so the flavors can meld together. You can prepare the dressing one day in advance before using it. Just be sure to store it in the fridge.
2. Put the beans in a fine mesh colander to drain and run under cold running water for a just a few seconds. Set the colander aside so the beans can drain. Pat the bottom of the colander dry with a paper towel to remove excess water.
3. Transfer the beans to a medium size bowl and pour the marinade over the top of the beans. Gently stir with a wooden spoon or spatula so all the beans are covered with the marinade. Refrigerate up to 1 hour for the beans to marinate and chill before serving. You can serve these marinated beans chilled or at room temperature.

Notes

Tips For Making The Best Marinated Beans

1. Use A Large Bowl For Tossing. Use a large bowl that has room for tossing the beans. You can use the same bowl to mix and serve with, unless you’re distributing the salad into individual serving containers for a convenient grab-and-go lunch or snack.  
2. Dressing Salad. Drizzle dressing over the salad and toss to make sure the ingredients are lightly coated with the dressing. 
3. Taste-Test. Taste test and adjust the seasoning by adding more herbs, parmesan cheese, or seasoning if you like.
4. Add Lemon Zest. Grate fresh lemon zest over the beans just before serving. It adds a fresh pop of citrus to the beans which is really delicious.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 387Total Fat: 34gSaturated Fat: 5gUnsaturated Fat: 29gCholesterol: 5mgSodium: 234mgCarbohydrates: 16gFiber: 5gSugar: 2gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.