Cannellini Bean & Cherry Tomato Salad (Edit recipe)

There’s something about the smooth creaminess of cannellini beans mixed with the fresh, seasonal burst from cherry tomatoes that is simple and so satisfying. While this is barely a recipe at all, it is one of my favorite simple salads to put together in summer when the cherry tomatoes taste like candy. You could always serve this with a bed of greens to add some more heft, but it's perfectly simple and delicious just like this.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	15 g
Carbohydrates:	19 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	447 mg
Fiber:	5 g
Sugars:	2 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

15.5-ounce can cannellini beans (or other white bean)15.5-ounce can cannellini beans (or other white bean)
Cherry Tomatoescherry tomatoes
1 whole Lemon
2 cloves Garlic
basil leavesbasil leaves
1 Tbsp Pine Nuts
.25 cup Olive Oil
1.25 tsp Kosher Salt, divided
0.125 tsp Black Pepper, Cracked

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Drain and rinse cannellini beans and set aside.
Wash cherry tomatoes and cut in half. Add to a bowl and sprinkle with 1 tsp of kosher salt.
In a small bowl, zest 1 lemon and squeeze in about 2 tablespoons of the juice. Mince garlic cloves and add to the bowl, along with 1/4 tsp kosher salt and 1/8 tsp cracked black pepper.
Stir dressing components together and drizzle in olive oil while continuously whisking to bring the dressing together.
Roll up basil leaves and cut into small strips. Sprinkle onto the tomatoes and add the drained and rinsed beans to the bowl. Sprinkle in pine nuts and stir in dressing, until salad is well coated.
Serve immediately at room temperature for optimal flavor.