White Bean Tomato Salad (10 Minute!)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 (small 1/2-cup servings)
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Calories
132 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Vegan, gluten-free
White Bean Tomato Salad (10 Minute!)
Description
The White Bean Tomato Salad features canned white beans drained and rinsed then combined with halved grape tomatoes and a selection of fresh chopped herbs such as parsley, dill, and chives. These provide a fresh and herbaceous flavor to the base of the salad.
A simple dressing made from apple cider vinegar, Dijon mustard, pure maple syrup, salt, and optional garlic is whisked together and tossed with the salad, imparting a bright and balanced tang with a subtle sweetness.
This salad can be served immediately at room temperature or chilled for a few hours to let flavors meld. It is versatile, allowing additions such as avocado, olives, roasted peppers, or vegan feta to suit preferences. Its light and refreshing nature suits as a quick side or light lunch.
The salad stores well in the refrigerator for 3-4 days when sealed in a container. Stir before serving to redistribute the dressing as it may settle.
Ingredients
- 15 oz. White beans cannellini, great northern, or navy, canned
- 5 oz. grape tomatoes about 1/2 dry pint, or cherry tomatoes
- 3 Tbsp. fresh herbs I use parsley, dill, and chives, chopped
For the dressing:
- 1 1/2 Tbsp. apple cider vinegar
- 1/2 tsp. Dijon mustard
- 1/2 tsp. pure maple syrup (more or less to taste)
- 1/8 tsp. salt
- garlic 1 clove minced or 1/4 tsp garlic powder; optional
Instructions
- Rinse and drain white beans. Halve or quarter the tomatoes. Chop fresh herbs. Add all to a medium bowl.
- Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.
- Pour dressing over bean mixture and toss well.
- Serve immediately at room temperature or let it chill covered in the fridge for a couple hours to marinate. (Stir before serving as some dressing will settle at the bottom.) This recipe is incredibly versatile, so play around with the additions and flavors you love!
Notes
- Preferred herbs include parsley, dill, and chives, but fresh basil or cilantro is a good alternative.
- Consider adding ingredients like roasted red pepper, cucumber, avocado, olives, or vegan feta for variation.
- Use fresh lemon juice or different vinegars like balsamic or red wine vinegar to vary the dressing flavor.
- Store in an airtight container refrigerated; best consumed within 3-4 days.
- This recipe yields about 2 heaping cups of salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(small 1/2-cup servings)
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 578mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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