Cherry Tomato and White Bean Salad

By Lidey Heuck

Updated July 6, 2023

Cherry Tomato and White Bean Salad
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
5 minutes, plus 15 minutes’ marinating
Rating
5(2,954)
Comments
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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.

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Ingredients

Yield:4 servings
  • ¼cup olive oil
  • 3tablespoons red wine vinegar
  • ¾teaspoon kosher salt (such as Diamond Crystal)
  • ½teaspoon Dijon mustard
  • ½teaspoon black pepper
  • ¾cup very thinly sliced red onion (about ½ a small onion)
  • 1½teaspoons minced garlic (about 1 large clove)
  • 2pints cherry tomatoes, halved
  • 1(15-ounce) can cannellini beans, rinsed and drained
  • ⅓cup chopped fresh parsley
  • ½cup shaved Parmesan (about 2 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

339 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 15 grams protein; 789 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together the olive oil, vinegar, salt, mustard and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.

  2. Step 2

    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.

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Ratings

5 out of 5
2,954 user ratings
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Comments

Jane

I thought that top shelf canned Albacore would be a nice addition.

my m

Love this recipe … sub white kidney beans, that's all I have. I served it over toasted artisan bread. Delicious and freshly grated cheese Pecorino reggianno . Quick lunch.

Lisa

I found this pretty garlicky; I would cut it in half if I made it again. Be warned that the amount of dressing leaves it much soggier looking than the pic. One may want to hold back 1/3 of it, toss and evaluate. Still, it is fresh, quick and easy.

Joni B

Made as written. Absolutely the best bean salad I’ve made. Delicious and easy.

Julia

This was yummy! A great summer salad. I subbed parsley for basil since my basil plants were going crazy outside. The basil was a great addition!

Susan

I added sliced hearts of palm, tin of tuna, basil AND used the Lemon Miso dressing, that I always wanted to try instead of this dressing. Just delicious!

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