White Bean Tomato Salad
A quick, protein-packed white bean salad with juicy tomatoes, fresh herbs, and a tangy vinegar dressing. Perfect as a light lunch, side dish, or make-ahead meal. Ready in just 10 minutes, this salad is full of flavor, fiber, and plant-based goodness.
Equipment
- 1 medium mixing bowl
- 1 small bowl (for dressing)
- 1 Whisk or Fork
- 1 Knife
- 1 Cutting board
- Measuring spoons
Ingredients
- 15 oz canned white beans cannellini, navy, or great northern, rinsed and drained
- 5 oz grape or cherry tomatoes halved or quartered
- 3 tbsp fresh herbs parsley, dill, chives, or a mix, chopped
- 1 ½ tbsp apple cider vinegar or lemon juice, balsamic, or red wine vinegar
- ½ tsp Dijon mustard
- ½ tsp pure maple syrup adjust to taste
- ⅛ tsp salt
- Optional: 1 garlic clove minced, or ¼ tsp garlic powder
Instructions
- Prepare the White Beans: Start by opening your can of white beans—cannellini, navy, or great northern all work beautifully. Pour the beans into a fine-mesh strainer or colander and rinse them thoroughly under cold running water. This removes excess sodium and the canning liquid, resulting in a cleaner, fresher flavor. Shake gently to drain any remaining water, then transfer the beans into a medium-sized mixing bowl.
- Prep the Tomatoes: Take your grape or cherry tomatoes and rinse them under cold water. Using a sharp knife, carefully halve each tomato. If they are slightly larger, you may prefer to quarter them for bite-sized pieces. Place the cut tomatoes into the same bowl as the drained white beans. This ensures even distribution of flavors later on.
- Chop Fresh Herbs: Select a mix of fresh herbs—parsley, dill, and chives are ideal, but basil or cilantro also work well. Wash the herbs thoroughly, shake off excess water, and pat dry with a paper towel. Finely chop the herbs using a sharp knife and cutting board, aiming for small, uniform pieces. Sprinkle the herbs over the beans and tomatoes to add a bright, fresh flavor.
- Make the Dressing: In a small bowl, combine 1 ½ tablespoons apple cider vinegar with ½ teaspoon Dijon mustard. Add ½ teaspoon pure maple syrup to balance the acidity, then sprinkle in ⅛ teaspoon salt. If you like a mild garlic flavor, include either 1 minced garlic clove or ¼ teaspoon garlic powder. Whisk all the ingredients together vigorously until smooth and fully emulsified, forming a tangy, slightly sweet dressing that will coat the salad evenly.
- Combine Salad and Dressing: Slowly pour the prepared dressing over the white beans, tomatoes, and fresh herbs. Using a large spoon or spatula, gently fold the mixture together, making sure each bean and tomato piece is lightly coated with the dressing. Take care not to smash the beans while stirring. Taste the salad at this stage and adjust seasoning with more salt, maple syrup, or vinegar if desired.
- Serve Immediately or Chill: You can serve this salad right away at room temperature for a fresh, vibrant dish. Alternatively, cover the bowl with a lid or plastic wrap and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Stir gently before serving, as some dressing may settle at the bottom.
- Optional Flavor Enhancements: This salad is highly versatile. Consider adding diced cucumber, roasted red peppers, avocado cubes, capers, olives, or even a sprinkle of vegan feta for extra texture and flavor. For a green boost, mix in some chopped kale, spinach, or arugula just before serving. These additions elevate both nutrition and presentation while keeping the recipe quick and easy.
- Final Presentation: Transfer the salad to a serving bowl or individual plates. Garnish with a few extra sprigs of fresh herbs or a drizzle of olive oil if desired. The combination of creamy beans, juicy tomatoes, and aromatic herbs creates a visually appealing dish that’s perfect for lunch, dinner, or a potluck side.
Notes
- Bean Choice Flexibility: Cannellini, navy, or great northern beans all work well. Canned beans save time, but soaked and cooked dried beans are even more flavorful.
- Tomato Tips: Small grape or cherry tomatoes give a juicy, bite-sized texture. If using larger tomatoes, cut into small chunks.
- Herb Variations: Parsley, dill, and chives are classic, but basil, cilantro, or a mix of soft and fragrant herbs work beautifully.
- Dressing Adjustments: Apple cider vinegar is tangy and bright, but lemon juice, balsamic, or red wine vinegar can be used for variation. Maple syrup balances acidity and can be adjusted to taste.
- Optional Enhancements: Add roasted red peppers, diced cucumber, avocado, olives, capers, or leafy greens for extra flavor, texture, and nutrients.
