Cherry Tomato and White Bean Salad
- Total Time
- 5 minutes, plus 15 minutes’ marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
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 byPreparation
- 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
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Cooking Notes
Jane
I thought that top shelf canned Albacore would be a nice addition.
my m
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.
Lisa
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.
Debra, Tucson
Delicious! Added fresh corn, 2 ears cooked to the salad to add some sweetness.
nicole
Substituted basil for the parsley and it was delicious as a side dish with bbq ribs
Debra
I added kalamata olives because I had them. Delish.
Vodem
Made with several cups of arugula instead of parsley and it was delicious.
Naomi
White kidney beans are cannellini beans. I just learned that recently myself.
Maggie
Delicious and easy. I shake the dressing in a jar to combine then just marinate the onions and garlic in the jar while prepping the rest. Everyone came back for seconds.
Molly
A delicious way to use the fresh tomatoes from the garden. Served with sauteed shrimp and bread to soak up the juice.
Carol J
I did sub basil for parsley. The salad really benefitted from chilling overnight. It went from somewhat bland to yummy.
Amy
Wonderful! I used one pint of tomatoes, added some romaine and a few croutons to the salad and served it with a side of roasted sweet potatoes and carrots. For my partner who's more of a meat eater, I topped his with slices of left over grilled chicken. A keeper!
Sarah
Very nice. I added about a half cup each of cucumber and celery for crunch and volume. I think basil would be great, too, but mine is all eaten by slugs.
Maria
I left the onions marinating most of the day before tossing into the remaining ingredients. This is a great recipe if you need a room-temp side dish.
Gale S
This is a delicious and simple recipe. Perfect for a quick side on a weeknight. I used fresh cherry tomatoes and herbs from my garden and they were fabulous. I will definitely make this up again.
Linda
This is a great easy salad. I make it to add to my lunches throughout the week. One note for other lunch preppers: don't add the cheese right away. Throw it in on the day you put it your lunch box. The cheese stays fresh and flavorful that way.
Ariel
Came home from work, scanned my pantry and recipes, and hit on this. Wonderful! Only change I made was using basil-infused olive oil, an experiment I will repeat. Fast, filling and tasty.
NikkiL
This has become my go-to meal at least 4 times a week!! Fresh basil and mozzarella give it protein heft. I've added everything from tuna to sardines to olives, per many of the suggestions...all good, but it's outstanding as is...so simple but sooo divine!!
Gabrielle
Made this exactly by the recipe. Came out great!!
Sarah
So delicious and a keeper in the summer salad rotation. Didn't have parsley or shaved parmesan, but honestly, I don't think it needs it. Did have extra grilled corn, cut that off of the cobs, and threw it in. Summertime in a bowl. Could add tuna, shrimp, whatever protein you have, but it's so good on its own. Must refrain from eating whole bowl and not sharing with others....
CCScotty
So easy and delish. Didn’t change a thing.
Steve
I made some changes which were great. We added arugula and Kalamata olives. The key was substituting feta for the parm. It put it over the top.
H. Van Raan
Shrimp !ight make a nice addition
Elizabeth, Bordeaux, France
You can have so much fun "playing" with this salad. Change out the beans, add edamame, corn, fresh beans, cheddar cheese, etc. The dressing is the foundation. It's really great served cold out of the fridge, I even sliced a cold Italian sausage into my dish. Super for these hot summer nights!
Susan
Outstanding, flavorful dish and one I will return to often.
tomato bean salad
Quick and good. Room for lots of variation
Mary
Used 1 pint of tomatoes and an avocado.
Adam
Very nice dish. It could be a nice meal for two by itself.
Chris from PDX
So easy and SO good. I made it as written, then added a Tbsp of slivered fresh basil. It was delightful.
t williams
Easy and excellent. I served it on arugula and added an ear of sweet corn kernels. It made for easy salad enhancers until it was gone. Makes for a very nice make ahead for the week. Just add it to any salad base, or add things to it as they become available. It becomes a great basis for the week ahead.
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