Description
My Cherry Tomato and White Bean Salad is easy to make and packed with tons of flavor. This refreshing summer recipe is great for making ahead of time and bringing to a picnic, or bbq, to share with friends. Enjoy as a side salad, a dip for bread, or mix pasta and cheese in for an easy vegetarian dinner. This simple salad recipe is a must make this season.
Ingredients
Scale
- 1 dry pint cherry tomatoes, diced into quarters
- 1 (15 oz) can white beans*, drained and rinsed (great northern or cannellini will work well)
- 1/3 cup thinly sliced red onion
- 1/4 cup chopped fresh herbs, I used a mixture of basil and parsley
Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 small squeeze fresh lemon juice (about 1 teaspoon)
- 1 teaspoon pure maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon tamari, or soy sauce
- 1/4 teaspoon dried oregano
- 2-3 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- Add all of the dressing ingredients to a medium sized mixing bowl and whisk until combined well. Give the dressing a taste and adjust ingredients as needed.
- Add in the diced cherry tomatoes, diced red onion and drained white beans. Use a large spoon to mix together well. Add in the chopped fresh herbs and give one more quick mix.
- Season with extra salt and pepper, if needed. Enjoy immediately or store in the refrigerator until ready to use.
Notes
*I like mine to have a lot of extra dressing, but if you don’t want that, you can easily add in an extra can of beans, or extra tomatoes.
Store in an airtight container in the refrigerator for 4-5 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish, Vegetarian
- Method: No Cook
- Cuisine: American
