Cherry Tomato & White Bean Salad
This simple summer tomato and white bean salad makes a bright and tangy pairing for grilled meat or fish.
The perfect side salad when it’s too hot to cook as it is now in the July Colorado heat! The combination of juicy ripe tomatoes with crisp red onions, salty parmesan make up this amazingly simple recipe.
Take advantage of sales on O Organics canned beans, tomatoes, and onions at Safeway to make this salad as a side dish for anything you are grilling this week.
Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic.
Ingredients
- 2 pints Signature Farms cherry tomatoes or medley tomatoes, halved
- 1 15 oz can O Organics Cannelini Beans, rinsed and drained
- 1/3 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup red onion, thinly sliced
- 1 large garlic clove minced
- 1/2 cup shaved parmesan cheese
How to Make a Tomato White Bean Salad
First, you’ll want to marinate the onions and garlic in the dressing. This will help diffuse their flavor and soften their bite so that you don’t get a strong red onion that makes you cry or gives you instant indigestion.
In a small bowl whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Add the sliced red onions and let them marinate for 10 to 15 minutes while you prep the salad.
Combine the chopped tomatoes, parsley, and white beans in a large bowl.
Pour the onions and dressing over the tomatoes and white beans and toss well. Add the shaved parmesan cheese right on top and gently fold it into the salad.
You can make this ahead of time and refrigerate or serve it at room temperature.
Be sure to have some rustic bread on hand to sop up the delicious juices when you are done eating the salad. That’s the best part!
Ingredients
- 2 pints Signature Farms cherry tomatoes or medley tomatoes halved
- 1 15 oz can O Organics Cannelini Beans rinsed and drained
- 1/3 cup fresh parsley chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup red onion thinly sliced
- 1 large garlic clove minced
- 1/2 cup shaved parmesan cheese
Instructions
- First, you'll want to marinate the onions and garlic in the dressing. This will help diffuse their flavor and soften their bite so that you don't get a strong red onion that makes you cry or gives you instant indigestion.
- In a small bowl whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Add the sliced red onions and let them marinate for 10 to 15 minutes while you prep the salad.
- Combine the chopped tomatoes, parsley, and white beans in a large bowl.
- Pour the onions and dressing over the tomatoes and white beans and toss well. Add the shaved parmesan cheese right on top and gently fold it into the salad.
- You can make this ahead of time and refrigerate or serve it at room temperature.
- Be sure to have some rustic bread on hand to sop up the delicious juices when you are done eating the salad. That's the best part!
What to Serve with White Bean Salad
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