Cannellini Bean Salad with Cherry Tomatoes
A fast, satisfying cannellini bean salad with cherry tomatoes, red onion, and a pesto-inspired lemon garlic dressing. Ready in 10 minutes and built almost entirely from pantry staples.
Servings: 4
Ingredients
- 1 can (15-ounce) cannellini beans drained and rinsed
- 1 pint cherry tomatoes halved
- ⅓ cup diced red onion
- ¼ cup fresh basil leaves chopped
- 2 tablespoons pine nuts
- 2 cloves garlic minced
- 1 lemon zested and juiced, about 2 tablespoons juice
- ¼ cup olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
Instructions
- Add halved cherry tomatoes to a colander and sprinkle with ½ teaspoon kosher salt. Set aside while you prepare the dressing.
- In a small jar, combine minced garlic, lemon zest and juice, remaining ½ teaspoon kosher salt, and black pepper. Pour in olive oil. Secure lid and shake until combined. Alternatively, add ingredients to a small bowl and whisk together while drizzling in olive oil.
- Add the drained and rinsed cannellini beans to a large bowl with finely diced red onion and tomatoes. Spinkle with pine nuts and chopped basil.
- Pour dressing over the salad and stir gently until everything is well coated.
- Taste and adjust seasoning, as needed. Let rest for 10 to 15 minutes for the flavors to meld, then serve.
Notes
- Serve at room temperature for optimal flavor. The basil and tomatoes are brightest when they haven't been chilled.
- Leftovers do keep in the refrigerator for up to 3 days in an airtight container. If you're prepping in advance, consider leaving the basil and pine nuts out and tossing when ready to serve for best results.
- Toast the pine nuts in a dry skillet for 1 to 2 minutes to optimize flavor.
- Great northern beans or navy beans can be substituted for cannellini beans.
- Optional add-ins: crumbled feta, sliced kalamata olives, baby arugula, finely diced celery, fresh flat-leaf parsley (as a substitute or in addition to basil).