Cherry Tomato and White Bean Salad

By Lidey Heuck

Updated July 5, 2023

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
5 minutes, plus 15 minutes’ marinating
Rating
5(3,236)
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

  • ¼ cup olive oil

  • 3 tablespoons red wine vinegar

  • ¾ teaspoon kosher salt (such as Diamond Crystal)

  • ½ teaspoon Dijon mustard

  • ½ teaspoon black pepper

  • ¾ cup very thinly sliced red onion (about ½ a small onion)

  • 1 ½ teaspoons minced garlic (about 1 large clove)

  • 2 pints cherry tomatoes, halved

  • 1 (15-ounce) can cannellini beans, rinsed and drained

  • ⅓ cup chopped fresh parsley

  • ½ cup shaved Parmesan (about 2 ounces)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 10 milligrams cholesterol; 339 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 8 grams fiber; 789 milligrams sodium; 15 grams protein; 5 grams sugar

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
3,236 user ratings
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Comments

Jane

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

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.

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.

Kim

This is an *excellent* salad, a huge hit at a party I recently had, and it's very easy to make. For various reasons I used fresh mozzarella and fresh basil instead of parmesan and parsley but I'm sure it would have been fine either way. I made the dressing a day before, I think this really allowed the flavors to fuse.

Jennifer

Loved this. I found the vinaigrette in perfect proportion, the beans and parmesan adding flavour, texture and nutrition making it a meal in itself; but something I would serve as a side. I only used half a large-ish garlic clove and would go a bit easier on the onion. A keeper, thank you.

Holly

Found this practically too sour to eat. It hurt my mouth. Wondering if it will mellow out in the fridge overnight.

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