In five minutes you can create a refreshing and nutritious side dish for practically any meal. This tomato-and-bean salad is perfect for a potluck, too; just double or triple the quantities to serve a big crowd.
Much of the Northern Hemisphere is in the throes of a woeful winter, but that doesn’t mean you can’t or shouldn’t enjoy this tomato salad right now. As this NPR article explains, greenhouses across America are growing tasty tomatoes indoors, and many farms are able to grow them using less land and water than tomatoes grown outdoors.
Cannellini beans’ smooth texture provide a creamy counterpoint to the acidic tomatoes and zesty onions. Try garbanzo beans, too, for a slightly different texture and flavor profile.
Tomato Cannellini Bean Salad
- 1 pint grape or cherry tomatoes (halved)
- 1 can cannellini beans (rinsed and drained)
- 3 scallions (chopped)
- 1 tablespoon olive oil
- lemon juice
Adapted from 2008 EverydayFood Magazine White Bean and Tomato Salad recipe.
|Mix tomatoes, scallions, beans, olive oil in medium-sized bowl/container. Add salt and lemon juice to taste. Scale up the ingredients for a potluck-sized dish.|