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White Bean-and-Tomato Salad


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008


  • 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


  1. In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.

  2. To store, refrigerate up to 1 day.

Cook's Notes

This bean salad gets even better as it sits -- you can make it up to a day ahead.

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