Best 2 Cherry Tomato And White Bean Salad Recipes
When the summer sun is shining and the cherry tomatoes are bursting with flavor, there's nothing quite like a cherry tomato and white bean salad. This vibrant and refreshing dish is the perfect way to showcase the best of the season's produce. With its simple ingredients and easy preparation, this salad is sure to become a summer staple.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. 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. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
WHITE BEAN AND CHERRY TOMATO SALAD
This terrific salad is a good side dish for a BBQ, potluck or picnic. This makes a sizable amount but it's easy to cut in half.
Provided by Hey Jude
Categories Beans
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
- Add beans and cook, uncovered, for 2 minutes.
- Remove from heat, cover and let stand for 1 hour.
- Drain beans, discarding water.
- In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
- Drain and set aside.
- In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
- In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
- Mix in dressing and season to taste with salt and pepper.
- Cover and refrigerate for at least 6 hours or for up to a day.
- To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.
### Tips:
- Choose ripe, flavorful tomatoes: Look for tomatoes that are deep red in color and have a slight give when gently squeezed.
- Use fresh, crisp white beans: Canned beans can be used in a pinch, but fresh beans will give the salad a more vibrant flavor and texture.
- Don't overcook the beans: White beans should be cooked until tender but still hold their shape.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the salad. Choose a fruity, extra-virgin olive oil.
- Season the salad to taste: Start with a simple vinaigrette dressing and then add more salt, pepper, or herbs to taste.
- Let the salad marinate for at least 30 minutes before serving: This will allow the flavors to meld and develop.
- Serve the salad at room temperature or chilled: Either way is delicious.
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