White Bean and Cherry Tomato Salad with Parsley Vinaigrette

This white bean and cherry tomato salad is a wonderful way to feature fresh and sweet cherry tomatoes when they are in season. 

This tomato and bean salad is fabulous for picnics, outdoor parties, and summer dinners. It's both a delicious salad and filling side dish in one. Pair it with a steak, chop, or chicken, and you have a complete dinner. 

The parsley vinaigrette, with extra virgin olive oil, garlic, Dijon mustard, and red wine vinegar pairs perfectly with the salad ingredients too. 

Ingredients you will need to make this salad:

Two 15-ounce cans of white beans that you have drained and rinsed. I used cannellini beans, but navy beans or great northern beans will work too. 

1 pound of cherry tomatoes. I used a mixture of cherry and grape tomatoes, and included a few yellow and orange tomatoes. 

2 tablespoons of chopped flat leaf parsley (not incuding the parsley in the vinaigrette). 

Grated pecorino romano cheese. 

Plus, all of the dressing ingredients listed above (olive oil, garlic, Dijon mustard, red wine vinegar, and salt and pepper). 

How to Make this White Bean and Cherry Tomato Salad:

This salad is super easy to put together. 

First, mix the dressing ingredients. My favorite way to emulsify them is to place them in a covered jar and then shake everything together vigorously. I do not recommend making the dressing in advance and refrigerating it. The dressing tastes best freshly made and kept at room temperature while you assemble the salad ingredients. 

Next, drain and rinse the beans and place them into a large enough bowl to toss everything together. 

After that, halve or quarter the tomatoes, depending on their size, and place them in the bowl, along with the vinaigrette, and toss everything together. Season with more salt and pepper depending on your taste. 

Finally, sprinkle the top with chopped parsley and grated romano cheese. Let the salad sit for about 30 minutes to let the flavors come together before serving. 

Make Ahead, Storing, and Serving Tips:

If you need to make this salad in advance, you can store it in the refrigerator, but bring it to room temperature before serving for the best flavor. 

This would be a great salad for bringing to a picnic or to a potluck because it tastes best when it is not chilled. 

Leftovers are great for bringing to work for lunch the next day. 

Besides steaks or chicken, this salad would go great with ribs, burgers, brats, or sandwiches. 

This salad is so easy to make too! 

More Salads for Nationals Fresh Fruits and Vegetables Month:

• A Day in the Life on the Farm: Chicken and Cashew Salad with Ginger Dressing 
• Sneha's Recipe: Mango & Cucumber
• Pandemonium Noshery: Summer Corn and Pickled Onion Salad
• Magical Ingredients: Vegan Gochugaru Jicama Coleslaw 
• Food Lust People Love: Watermelon Cucumber Feta Salad 

White Bean and Cherry Tomato Salad with Parsley Vinaigrette

Yield: 8 Servings

Author: Karen's Kitchen Stories

Prep time: 15 MinInactive time: 30 MinTotal time: 45 Min

This white bean and cherry tomato salad is a wonderful way to feature fresh and sweet cherry tomatoes when they are in season.

Ingredients

For the Dressing

• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced flat-leaf parsley

For the Salad

• 2 15-ounce cans white beans, drained and rinsed
• 1 pound cherry tomatoes, cut into halves or quarters
• Salt and pepper to taste
• 2 tablespoons minced flat-leaf parsley
• 3 to 4 tablespoons shredded romano cheese

Instructions

To Make the Dressing

1. Add the mustard, garlic, red wine vinegar, salt, pepper, and olive oil to a lidded jar. Place the lid on the jar and shake vigorously until emulsified.
2. Remove the lid, add the parsley, and replace the lid. Shake again and set aside while you assemble the salad.

To Make the Salad

1. Add the beans to a large bowl.
2. Add the tomatoes and dressing. Toss and then season with salt and pepper to taste.
3. Let the salad sit at room temperature for about 30 minutes for the flavors to meld.
4. Sprinkle with the parsley and romano and serve.

Nutrition Facts

Calories

202.72

Fat (grams)

7.74

Sat. Fat (grams)

1.4

Carbs (grams)

25.3

Fiber (grams)

5.61

Net carbs

19.71

Sugar (grams)

1.77

Protein (grams)

9.09

Sodium (milligrams)

143.15

Cholesterol (grams)

2.27

https://www.karenskitchenstories.com/2022/05/white-bean-and-cherry-tomato-salad-with.html

Karen's Kitchen Stories

beans, tomatoes, parsley

Salads

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Recipe adapted from Williams-Sonoma Salad of the Day. This book has recipes for 365 seasonal salads, one for each day of the year. I've bookmarked so many recipes in the book! 

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