White Bean-and-Tomato Salad
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Everyday Food, September 2008
- Prep Time 5 minutes
- Total Time 5 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
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To store, refrigerate up to 1 day.
Cook's Note
This bean salad gets even better as it sits. You can make it up to a day ahead.
White Bean-and-Tomato Salad
Russell's Wednesday Dinner
Nutritous and Delicious!
This is a great summer salad. My family loves beans and we are always looking for new ways to incorporate them into our meals. When I think of summer and fresh tomatoes I think of this salad!
Excellent salad. Easy to make, filling, nice side dish. I would increase lemon juice just a little.
This was just the start. Added: tuna, left over cucumber, raw zucchini, red bell pepper and green bell pepper. Made it complete meal. Nothing left over.
This was a great recipe to make really quick to go with some burgers. It's really a great healthy side. I added fresh rosemary to mine and it was great.
Simple and delicious. I increased the lemon juice to 2 tablespoons, because I like the tarter flavor with the salad.