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Tuscan White Bean Italian Salad

Servings 8 servings


  • 3 Cans 19-oz. Cannellini (white kidney beans), rinsed and drained
  • ½ C. Diced red onion
  • 2 Tomatoes seeded and diced
  • 1 Tbsp. Fresh minced rosemary or 1 tsp. dried
  • 6 Sun-dried tomatoes packed in oil, minced
  • 1 Can 14-oz. Artichoke hearts, drained, rinsed and quartered
  • 1 C. Coarsely chopped fresh parsley
  • ½ tsp. Salt and pepper to taste
  • 1 C. Three cheese Italian dressing


  1. In a large bowl, combine all ingredients with three cheese Italian dressing. 

  2. Toss well and serve. 

  3. Salad can be prepared and stored several hours before serving. Store remaining portion covered in refrigerator.

Recipe Notes

Recipe provided by T. Marzetti Company