Food & Cooking Recipes Salad Recipes White Bean-and-Tomato Salad 3.1 (102) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Servings: 4 To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions. 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 In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper. 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. Rate it Print