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Tomato, Basil, and White-Bean Salad


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2007


  • 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


  1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.

  2. 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.

Reviews Add a comment

  • Kkeifling
    17 JUL, 2014
    Fantastic recipe! A lot of flavor with little effort. Used an assortment of tomatoes from the garden. Delish!
  • Barbara Finnical
    15 MAY, 2014
    I have made this recipe dozens of times. It's my go-to recipe when I need something for a pot luck. It really has a kick, and it's so easy to make!
  • equilibre
    14 MAR, 2011
    This salad is so easy to make and has lots of flavor. I have made it several times and it goes well with meat as a side dish or as a main course with some cheese or prosciutto.