Best White Bean And Cherry Tomato Salad Recipes

CHERRY TOMATO AND WHITE BEAN SALAD

Cherry Tomato and White Bean Salad image

This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.

Provided by Lidey Heuck

Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

Steps:

In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
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.

WHITE BEAN AND CHERRY TOMATO SALAD

White Bean and Cherry Tomato Salad image

This terrific salad is a good side dish for a BBQ, potluck or picnic. This makes a sizable amount but it's easy to cut in half.

Provided by Hey Jude

Categories Beans

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small white beans, rinsed and drained
1 teaspoon salt
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
4 dashes Tabasco sauce
1/3 cup salad oil
2 tablespoons chopped fresh basil leaves
1 1/2 teaspoons chopped fresh mint leaves
3 tablespoons chopped parsley
3 tablespoons green onions (including tops)
1 clove garlic, minced
salt and pepper
2 cups cherry tomatoes, halved
mint sprig

Steps:

In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
Add beans and cook, uncovered, for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
Drain beans, discarding water.
In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
Drain and set aside.
In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
Mix in dressing and season to taste with salt and pepper.
Cover and refrigerate for at least 6 hours or for up to a day.
To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.

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