by Leslie Durso
This Italian Summer Bean Salad is one of my favorite recipes to make when I’m in Italy in the summer, on the Amalfi Coast. It’s simple, fresh, and you can practically taste the sunshine! It’s perfect for lunch, the beach, or sharing with friends. Best of all, it's a delicious way to celebrate Beansday and help create a kinder world for animals, one meal at a time.
Ingredients
2 cans cannellini beans, drained and rinsed
1/2 medium purple onion, diced
1 1/2 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes packed in olive oil, sliced
1 tbsp dry oregano
5-6 leaves of fresh basil, torn
4-5 tbsp extra virgin olive oil
1/4 tsp salt
Instructions
Place all the ingredients in a large bowl and gently fold together. This dish is delicious the day of, but even yummier after a few hours or overnight in the fridge.
Laura Grier
Leslie Durso
Leslie Durso is a globally recognized plant-based chef, wellness expert, and on-camera personality known for making vegan cooking feel joyful, beautiful, and approachable. Her work spans luxury hospitality, media, and conscious living, with plant-based culinary programs for leading resorts and appearances across national television. Rooted in Italian hospitality and a lifelong love of animals, Leslie creates food that nourishes, delights, and brings people together.
Coty Tarr/
Big Bean Energy. Make the swap. Spread the word.
Little beans can make a big difference. Every Wednesday, your small step helps spare animals and build a kinder food system. Simply sign the pledge to swap meat for beans on Wednesdays. Each week, you’ll get delicious plant-based recipes from celebrity chefs and the Humane World for Animals team—making it easy (and tasty) to stick with it.
Some heroes wear capes—and some eat beans.