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White Bean-and-Tomato Salad

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

    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.

    Recipe Reviews

    • EandEsmom
      18 Apr, 2011

      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!

    • Melisam007
      3 Aug, 2009

      Excellent salad. Easy to make, filling, nice side dish. I would increase lemon juice just a little.

    • tandac
      5 Mar, 2009

      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.

    • dezineliz
      3 Mar, 2009

      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.

    • tifscatku
      18 Sep, 2008

      Simple and delicious. I increased the lemon juice to 2 tablespoons, because I like the tarter flavor with the salad.

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