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Under 30 Minutes

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.

Reviews Add a comment

  • 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.