Cherry Tomato and White Bean Salad
Updated July 6, 2023
- Total Time
- 5 minutes, plus 15 minutes’ marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup olive oil
- 3tablespoons red wine vinegar
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon Dijon mustard
- ½teaspoon black pepper
- ¾cup very thinly sliced red onion (about ½ a small onion)
- 1½teaspoons minced garlic (about 1 large clove)
- 2pints cherry tomatoes, halved
- 1(15-ounce) can cannellini beans, rinsed and drained
- ⅓cup chopped fresh parsley
- ½cup shaved Parmesan (about 2 ounces)
Nutritional analysis per serving (4 servings)
339 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 15 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a small bowl, whisk together the olive oil, vinegar, salt, mustard and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Step 2
Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
Private Notes
Comments
I thought that top shelf canned Albacore would be a nice addition.
Love this recipe … sub white kidney beans, that's all I have. I served it over toasted artisan bread. Delicious and freshly grated cheese Pecorino reggianno . Quick lunch.
I found this pretty garlicky; I would cut it in half if I made it again. Be warned that the amount of dressing leaves it much soggier looking than the pic. One may want to hold back 1/3 of it, toss and evaluate. Still, it is fresh, quick and easy.
This is incredible as-is. However, I've recently developed GERD and can't handle as much onion, vinegar, or garlic. It's nearly as good with half the listed amount of vinegar and onion, a smidge over half of the olive oil, and a tsp, of garlic (I cheat with jarred). Bump up the dijon a tidge if you are worried about flavor. Is it the same as the original? No, but even in its "diluted" form it's a crowd-pleaser. Variations with added corn, cukes, or celery have been hits, too.
This is such a delightful dish! Delicious and filling and bright! Don’t skip marinating the onions. The purpose of the marinade is to soften the onions so that they’re almost like pickled onions: Soft, fragrant and full of flavor with no bitterness or sharpness. It’s even better the next day! Will make again!
I make this salad year round - especially when I can find sugar bomb or Hiro cherry tomatoes. I’ve subbed garbanzo beans, red kidney beans. Always serve on a bed of wild baby arugula. It is so delicious.
Advertisement