I often reach for Italian marinated white beans when I need creative meals. Bursting with extra virgin olive oil, red wine vinegar, garlic, and lemon zest, these tender cannellini beans quickly become my favorite white bean salad recipes. They effortlessly complement toast, salads, and more with each refreshing bite absolutely.

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I really love whipping up these Italian Marinated White Beans because they’re just so versatile and fresh tasting. I first experimented with them when I was looking for a new way to use my cannellini white beans, and now they are a must-have.

I marinate the beans in extra virgin olive oil and red wine vinegar, then mix in a minced garlic clove, dried oregano, and dried basil to add a punch of flavor. I also toss in some red pepper flakes, salt and pepper to taste which really elevates the dish.

Sometimes I’ll add a sprinkle of chopped fresh parsley and a bit of lemon zest, but that’s totally optional. I’ve found that these marinated beans pair really well with salads, on toast, or even as a sort of pickled bean twist or white bean salsa in a meal.

Once you try them you’ll see how fun it is to mix up your usual vegan side dishes.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it’s super easy to make. I just rinse the beans, mix all the spices and let them sit for a bit and even when I kinda skip a step the flavor still comes through. Second, the marinade is so flavorful with garlic, oregano, basil and a little red pepper flakes that really gives it a kick. Third, it’s really versatile. I can top it on toast, mix it into salads or just eat it as it is, and it always tastes great. Finally, I keep these Italian marinated white beans in my fridge all the time because they turn into a ready-to-eat treat whenever I need a quick bite.

Ingredients

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Cannellini white beans: They give protein and fiber to keep you full and satisfied.
Extra virgin olive oil: It brings rich flavor and good healthy fats to our dish.
Red wine vinegar: Offers a tangy, slightly sweet bite that brightens the overall taste.
Garlic: Packs a punch and infuses a savory note that’s hard to miss.
Oregano and basil: Dried herbs that provide earthy, aromatic herbal notes in every bite.
Red pepper flakes: Adds a little heat to enhance the overall flavor profile.
Parsley and lemon zest: Optional but they add brightness and a fresh finish, so cool.
Salt and pepper: These adjust and perfect the dish, balancing the flavors right.

Ingredient Quantities

2 cans (15 oz each) cannellini white beans, drained and rinsed

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 garlic clove, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes

Salt and pepper to taste

2 tablespoons chopped fresh parsley (optional)

1 teaspoon lemon zest (optional)

How to Make this

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1. Drain and rinse the cannellini beans well in a colander.

2. In a big bowl, mix the olive oil, red wine vinegar, and minced garlic together.

3. Stir in the dried oregano, dried basil, red pepper flakes, salt, and pepper until well blended.

4. Add the rinsed beans into the bowl and toss gently so every bean gets some of the marinade.

5. If you want that extra kick, mix in the chopped fresh parsley and add the teaspoon of lemon zest.

6. Cover the bowl with plastic wrap or a plate and let it sit at room temperature for about 30 minutes.

7. For even better flavor, you can pop it in the fridge for a couple of hours to let the beans absorb all the spices.

8. Give the beans a good stir before serving.

9. Serve them on toast, toss them into salads, or eat them as a side dish.

10. Store any leftovers in an airtight container in the fridge for up to three days.

Equipment Needed

1. A colander for draining and rinsing the beans
2. A large bowl to mix the marinade and toss the beans
3. Measuring cups and spoons for getting the right amounts of olive oil, vinegar, and spices
4. A mixing spoon or spatula to stir all the ingredients together
5. A knife for mincing garlic and chopping any fresh parsley you may want to add, plus a zester for the lemon zest
6. Plastic wrap or a plate to cover the bowl while letting the beans marinate
7. An airtight container for storing any leftovers in the fridge

FAQ

Q: How long should i marinate the beans?

A: I recomend lettin the beans chill in the fridge for at least 4 hours so they get full of flavor. They can even sit for up to 2 days if you have extra time.

Q: Can i serve these warm or only chilled?

A: You can serve them either way, but i think they really shine when served cold on a hot day.

Q: Are these beans good for a vegan diet?

A: Yup, this recipe is totally vegan since it uses only plant based ingredients.

Q: Can i swap out red wine vinegar for somethin else?

A: Sure, white wine vinegar works fine if you dont have red wine vinegar on hand.

Q: What other dishes can i use these marinated beans in?

A: They work great as a topping for bruschetta, tossed in a salad, or even mixed in with pasta for a light meal.

Italian Marinated White Beans (So Versatile!) Recipe Substitutions and Variations

If you can’t find cannellini beans, try using Great Northern beans or even navy beans. They work pretty well in most recipes.
If extra virgin olive oil is missing, a clean-flavored vegetable or canola oil can be a decent backup option.
For red wine vinegar, apple cider vinegar is a good alternative that gives a similar tanginess.
When you’re out of dried oregano, dried thyme can step in, just use a little less since it’s a bit stronger.
If red pepper flakes are too hard to come by, a small pinch of cayenne pepper might be used to add that spicy kick.

Pro Tips

1. When you marinate the beans, try lettin’ them sit a bit longer in the fridge — like 3 or 4 hours — cuz the flavors really get time to blend and boost the overall taste.

2. Instead of just mixin’ raw garlic with olive oil, give it a quick warm-up in the pan first. It kinda mellows out the sharp bite and gives a richer flavor, just be careful not to burn it!

3. Taste and adjust the seasoning right before servin’. Since the herbs and spices mellow out, add a pinch more salt or a dash of red wine vinegar if it seems like the flavors got too subtle.

4. If you’re using the fresh parsley and lemon zest, stir ’em in just a minute or two before you serve the dish. That way they keep their bright, fresh kick instead of gettin’ lost in the mix.

Italian Marinated White Beans (So Versatile!) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

240

kcal

Equipment: 1. A colander for draining and rinsing the beans
2. A large bowl to mix the marinade and toss the beans
3. Measuring cups and spoons for getting the right amounts of olive oil, vinegar, and spices
4. A mixing spoon or spatula to stir all the ingredients together
5. A knife for mincing garlic and chopping any fresh parsley you may want to add, plus a zester for the lemon zest
6. Plastic wrap or a plate to cover the bowl while letting the beans marinate
7. An airtight container for storing any leftovers in the fridge

Ingredients

2 cans (15 oz each) cannellini white beans, drained and rinsed
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)
1 teaspoon lemon zest (optional)

Directions

Drain and rinse the cannellini beans well in a colander.
In a big bowl, mix the olive oil, red wine vinegar, and minced garlic together.
Stir in the dried oregano, dried basil, red pepper flakes, salt, and pepper until well blended.
Add the rinsed beans into the bowl and toss gently so every bean gets some of the marinade.
If you want that extra kick, mix in the chopped fresh parsley and add the teaspoon of lemon zest.
Cover the bowl with plastic wrap or a plate and let it sit at room temperature for about 30 minutes.
For even better flavor, you can pop it in the fridge for a couple of hours to let the beans absorb all the spices.
Give the beans a good stir before serving.
Serve them on toast, toss them into salads, or eat them as a side dish.
Store any leftovers in an airtight container in the fridge for up to three days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.