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Puttanesca white bean salad takes on all the traits of the well-loved Neapolitan salty pasta dish: ripe, ruby tomatoes, briny black olives, garlic, sweet basil, capers and anchovies, but is served cool and with bulky beans. This one’s a quick and classy one.

Beans AND anchovies a culinary leap too far for the pick-eaters at home? Try this pasta salad with basil vinaigrette – it’s only a sidestep.

Top down shot of white bean salad in a serving bowl with basil garnish

I love the lesser-advertised origin story of the popular Puttanesca. Are you ready for it? The story goes that the puttanesca recipe was created in the backstreet bordellos of Naples around the mid-20^th century. It was a fuelling dish that the puttanas (ladies of the night) could knock up hastily and scarf down between clients to keep their energy up!

I’ve come up with my own take on the dish. Keeping in all the best bits of their original, I’m merely swapping out pasta for beans.

Italian white bean salad

Pasta every other night of the week was necessary and forgivable when I had kids living under my roof, but now it’s (mostly) just Brad and I, we can be more choosy and health conscious. Making small swaps like pasta for extra protein (see chicken primavera) is one of the lifestyle changes we’re making these days. Which brings me to this Mediterranean white bean salad.

Essentially, the salad ingredients are simple and follow the traditional puttanesca recipe: the ripest cherry tomatoes, punchy capers, chewy black olives and fragrant basil, but mixed together with tender, smooth-centred, off-white cannellini beans in place of spaghetti.

But it’s the dressing that pops it off. Anchovies are divisive, but I think they are just misunderstood. I’m not suggesting you sling a jar of them on a pizza and eat them whole (although that’s good too, you know!). In this case, we’re using them as a flavour base to bring salt and cured character to the sauce.

I recommend using two fillets. Emulsify them with garlic, olive oil, red wine vinegar and salt for a sea-spray like and sailor-worthy sauce. This is the important part: add the dressing 20 to 30 minutes before serving. This will allow the salad ingredients to steep gently for a wholly infused flavour.

Close up shot of white bean salad with a serving spoon

Recipe tips and notes

Ingredients list looking a little familiar? Yes, this is a twist on the classic spaghetti puttanesca but with nutritious beans subbing for starchy pasta.
Who says beans are bland? I prefer ‘mild’. It’s true, cannellini beans do have a delicate flavour, but that is what dressing is for! And this one is knockout flavoursome.
This puttanesca salad recipe is packed with bold ingredients: garlic, olives, capers and anchovies.
I’m being upfront about it; this recipe contains anchovies. But I beg you to stay with me- they are not nearly as unpalatable as their reputation demands. They are a flavour foundation and blend seamlessly into the sauce. You’ll see!
But if you truly can’t make the leap of faith, you can, of course, drop them from the dressing.
The big tip: after dressing, let the salad sit for 20-30 minutes to allow for the beans to take on the flavours. Oh, and don’t forget to salt to taste!

Process shots of the bean salad and dressing being prepared

Serving suggestions

White bean salad is a meal in itself, perfect for a packed lunch btw, or it can be served alongside chicken or white fish for a super lean and nourishing meal.

I’m backing bacon wrapped fish with sun dried tomato pesto which is only four ingredients and ready in under 30 minutes. Or classic chicken parmesan, which is in keeping with the Italian theme. Both make good partners for the briny salad.

Beans make great travellers, so I’ll be packing this one to take to (fish-friendly) picnics, potlucks and BBQs alongside grilled chicken in 4-ingredient marinade. Spoiler alert: the marinade is buttermilk, garlic, paprika and lemon juice- this recipe’s soft and smokiness will balance out the bean salad beautifully.

Storage and leftovers

Italian white bean salad will keep in an airtight container in the fridge for around 2 days. Any longer and the basil will go dark and unattractive, and the red onion and anchovy will begin to overpower the other ingredients.