White Bean Tomato Salad Recipes

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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

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 TOMATO SALAD



White Bean Tomato Salad image

This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2-1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup finely chopped onion
1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

WHITE BEAN-AND-TOMATO SALAD



White Bean-and-Tomato Salad image

To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 6

1 can (14 ounces) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
  • To store, refrigerate up to 1 day.

Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 3 g

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

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.

WHITE BEAN, SAGE AND TOMATO SALAD



White Bean, Sage And Tomato Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 8

3/4 pound dried white beans
1 teaspoon mustard
About 1 tablespoon white-wine vinegar
About 1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/2 cup fresh sage leaves
6 plum tomatoes
1/2 red onion, chopped

Steps:

  • Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
  • Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
  • Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams

TOMATO, BASIL, AND WHITE-BEAN SALAD



Tomato, Basil, and White-Bean Salad image

Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 7

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Steps:

  • Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
  • Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

MOOSEWOOD WHITE BEAN AND TOMATO SALAD



Moosewood White Bean and Tomato Salad image

This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like.

Provided by death_by_parsnip

Categories     Beans

Time 10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans kidney beans, drained
2 garlic cloves, minced
1/4 cup red onion, minced
6 celery ribs, with leaves sliced (optional)
1 lemon, juice of
2 tablespoons olive oil
1 tablespoon fresh basil or 1 teaspoon dried basil
4 tomatoes, cubed or 2 (15 ounce) cans diced tomatoes, drained
1 tablespoon red wine vinegar (optional)
salt and pepper, to taste

Steps:

  • Combine all ingredients in a bowl. Serve at room temperature.

Nutrition Facts : Calories 179.9, Fat 5.5, SaturatedFat 0.8, Sodium 424.6, Carbohydrate 25.3, Fiber 8.7, Sugar 5.3, Protein 8.3

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