Cherry Tomato and White Bean Salad

A salad that doesn’t taste like regret? Sign me up. This Cherry Tomato and White Bean Salad is basically a vacation in a bowl, if your vacation involves not turning on the oven and feeling smug about eating vegetables. It’s light, it’s bright, and it’s surprisingly filling, which means you won’t be raiding the chip bag five minutes later. Unless you want to, no judgment here. Seriously, if you need a dish that pretends you have your life together, but secretly only took you fifteen minutes, this is your new best friend. Plus, it looks fancy enough to fool guests into thinking you actually tried.

Last summer, I decided this Cherry Tomato and White Bean Salad would be the perfect elegant side dish for our barbecue. My husband, bless his heart, decided it was a *starter*. He scooped a generous portion onto his plate, then looked at me expectantly, silverware poised. “Is this it?” he asked, genuinely confused. “Where’s the protein?” I explained, for the third time that day, that the *beans* were the protein, and no, we weren’t having a separate steak course *before* the main steak course. Meanwhile, my youngest, who usually eats nothing but air and the occasional rogue crumb, meticulously picked out every single cherry tomato, leaving a pristine pile of naked white beans on his plate. So, yes, it’s a hit! For some definitions of “hit.” At least I didn’t have to cook those tomatoes.

Time-Saving Hacks

• Buy pre-sliced onions if you hate crying over vegetables. Or just wear swimming goggles.
• Canned beans are your best friend. Don’t even pretend you’re going to soak and cook them from scratch for a casual salad. Your ancestors would be disappointed, but your schedule won’t be.
• Chop everything directly into the serving bowl. Boom, one less cutting board to wash. Or just wipe it down with a damp cloth and call it sterilized. Nobody’s looking.
• Don’t bother with fancy knife skills. Rustic chunks are “artisanal.”

Serving Ideas

• Serve this with grilled chicken or fish for a complete meal that screams “I tried!” without actually trying that hard.
• A crisp white wine or a fancy sparkling water with a lemon slice will make you feel like you’re at a vineyard, not just your kitchen table ignoring your kids.
• Honestly, it’s pretty great on its own for a light lunch. Just spoon it into a bowl and call it a day. Less fuss, more deliciousness.
• If you’re feeling wild, serve it in a giant lettuce cup. Instant fancy appetizer. Or just eat it with a fork directly from the mixing bowl. Your choice, your rules.

What to Serve It With

✔Tips & Mistakes

• Don’t overdress it: Start with half the dressing, then add more if needed. Nobody wants a soggy salad unless they’re into that kind of thing.
• Chilling is key: Give it at least 20-30 minutes in the fridge for the flavors to really get cozy. It’s like a flavor spa day.
• Mistake: Using dried herbs instead of fresh. You can, but don’t expect the same vibrant punch. Fresh herbs are the MVP here; embrace the green stuff.
• Mistake: Forgetting to drain the beans properly. You’ll end up with bean soup. Bean salad soup. Not quite the same. Rinse those bad boys.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Cherry Tomato and White Bean Salad

A refreshing and vibrant salad featuring sweet cherry tomatoes and hearty white beans.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Salad Ingredients

• ▢ 2.5 cups halved cherry tomatoes Use a mix of colors for a vibrant look.
• ▢ 15 oz canned white beans, drained and rinsed Can substitute with cooked navy beans.
• ▢ 1 cup fresh parsley, chopped Feel free to add basil for extra flavor.
• ▢ 0.25 cup red onion, finely diced Adjust the amount to taste.
• ▢ 3 tbsp olive oil
• ▢ 2 tbsp fresh lemon juice Adjust acidity to preference.
• ▢ 0.5 tsp sea salt Increase based on taste.
• ▢ 0.25 tsp black pepper, freshly ground

Instructions

Preparation Steps

• In a large bowl, combine the cherry tomatoes, white beans, parsley, and red onion.
• In a small dish, whisk together the olive oil, lemon juice, salt, and pepper.
• Drizzle the dressing over the salad and toss gently to combine.
• Serve immediately or let it chill for about 30 minutes to meld the flavors.

Notes

Garnish with feta cheese for a creamy touch or serve with grilled chicken for a complete meal.