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Under 30 Minutes

White Bean-and-Tomato Salad

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

  • Prep:
  • Total Time:
  • Servings: 4
White Bean-and-Tomato Salad

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 Note

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


Reviews (6)

  • Happy_Birthday_Dr_Seuss 23 Jan, 2013

    White Bean-and-Tomato Salad
    Russell's Wednesday Dinner
    Nutritous and Delicious!

  • 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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