Cherry Tomato and White Bean Salad with Basil and Garlic

Bowl of bean and tomato salad garnished with sprig of fresh basil.

5 from 6 votes

Cherry Tomato and White Bean Salad with Basil and Garlic

This easy tomato and white bean salad with fresh basil, garlic, and olive oil is a flavorful vegan dish you can make in minutes with just six ingredients. This recipe makes 2 servings as a main dish or around 4 servings as a side.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 330kcal

Author: Amy Katz

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

US Customary - Metric

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.

Notes

*White beans: Great northern, cannellini (white kidney), and navy beans all work great in this recipe.

Leftover salad can be refrigerated in an airtight container for up to 3 days, but it's best served the day it was prepared.

Nutrition