If you're looking for a simple salad made with pantry staples and fresh summer produce, this cherry tomato and white bean salad is for you. With just six ingredients and no cooking required, it comes together quickly and delivers big flavor.
The combination of creamy white beans, juicy tomatoes, and fragrant basil tossed in olive oil and red wine vinegar makes this a recipe I come back to again and again. It's great on its own or as a side with your favorite meals.
If you enjoy Mediterranean-style salads like my black eyed pea salad with fresh herbs and chickpea cucumber salad, you'll want to add this one to your rotation.
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Simple to make and delicious!
- Maria
Ingredients
- Canned white beans (cannellini, great northern, and navy all work great)
- Cherry or grape tomatoes
- Fresh garlic
- Olive oil
- Red wine vinegar
- Salt and pepper
- Fresh basil
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make tomato and white bean salad
Assembling this dish is very easy. Simply combine all of the ingredients in a bowl and toss well to combine. You don't even need to prepare the dressing separately.
Serving suggestions
This tomato and white bean salad is a great choice for:
- A light lunch or dinner with toasted bread
- A topping for mixed greens
- A side dish for chilled Spanish gazpacho or pasta with quick tomato paste sauce
- A contribution to a picnic or potluck with dishes like lemony potato salad and marinated artichoke pasta salad
And it's perfect for when the weather is warm and you don't have the energy to cook.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Cherry Tomato and White Bean Salad with Basil and Garlic
Ingredients
- 1-15 ounce can white beans*, rinsed and drained (1½ cups)
- 1 cup cherry tomatoes, (or grape tomatoes) quartered
- ¼ cup basil leaves, torn or roughly chopped
- 1 clove garlic, minced
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon red wine vinegar
- salt and pepper, to taste
Instructions
- Add all the ingredients to a salad bowl and gently toss to combine.1-15 ounce can white beans*, 1 cup cherry tomatoes, ¼ cup basil leaves, 1 clove garlic, 1 Tablespoon extra virgin olive oil, 1 Tablespoon red wine vinegar, salt and pepper
- Refrigerate until ready to serve.
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Notes
Nutrition
Nutritional information is an estimation only.
Suzy says
Quick, easy and delicious! I used Butter Beans, because I like their size! I added extra cherry tomatoes and about 1 cup of zucchini quarters (because I had them). I doubled the dressing. It was great! Oh, sprinkle a little Vegan Parmesan Cheese at the end and mwah *chef's kiss* !! Thanks Amy!!! A real winner!!
Amy Katz says
Suzy, I love your additions. Sounds amazing!
Laura says
Great side dish with our zuchinni “crab cakes” and with the garden abundance is a nice menu variation
Amy Katz says
Thanks Laura! Sounds like a delicious meal.
VIVIAN N. CHAMBERLAIN says
THIS IS GREAT. SOMETIMES I THROWN IN ROMAINE OR BOSTON LETTUCE.
Amy Katz says
Great idea, Vivian!
Susan Wright says
I know what you mean its hot here
Marie says
Simple to make and delicious!
Amy Katz says
Thank you, Marie!
VIVIAN CHAMBERLAIN says
SO GREAT. BEST RECIPES EVER. LOVE TOMATOES AND LOVE BEANS.
LOVE FARRO HAVE ANY RECIPE WITH FARRO?
Amy Katz says
I'm so happy you enjoyed it, Vivian! This grain salad is great made with farro.