This white bean and tomato salad recipe is light, refreshing, and makes the most out of end-of-summer produce. You can use any kind of tomatoes you like here, although smaller varieties such as cherry and grape will give off less liquid, which is preferable if you plan to keep the salad in the refrigerator for a couple of days. In addition to the cucumber and red onion, feel free to add additional vegetables to the mix; broccoli, red pepper, and sweet corn are all excellent options.
White bean and tomato salad recipe
White beans are low in fat and high in fiber, the latter of which will keep you feeling fuller longer. In addition, a 1/2 cup serving of white beans weighs in at around 90 calories, so they are a practical choice for weight loss. Beans and legumes in general are considered to be anti-inflammatory, meaning that eating them can aid in the prevention of chronic pain, as well.
Eat this salad on its own, or serve it alongside another lean protein such as chicken or fish for a complete meal!
For the salad:
- 1, 15-ounce can Cannellini Beans, drained and rinsed
- 2 cups halved tomatoes, such as Cherry or Grape variety
- 1 cup chopped cucumber
- 1/4 cup chopped red onion
- 6-8 fresh basil leaves, chopped
- 1/2 cup crumbled Feta cheese (optional)
For the dressing:
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Generous pinch of salt & pepper
- Place all salad ingredients in a large mixing bowl.
- In a separate small bowl, whisk all of the dressing ingredients together until combined. Pour the dressing over the salad and gently toss. Serve at room temperature or chilled.