Cherry Tomato & White Bean Salad ♥

Cherry Tomato & White Bean Salad ♥ A summery salad, adaptable as you like. #AVeggieVenture #WW2 #Vegetarian
graphic button small size size 10 A summery adapt-as-you-like salad, soft white and almost-creamy beans paired with sweet-tart cherry or grape tomatoes, a great side dish with grilled meats. graphic button small size size 10

~recipe & photo updated 2014~
~more recently updated recipes~

2006: This is one of those summery adapt-as-you-like salads, easy, delicious and a perfect side. I've adapted mine from Simply Recipes. Twas good!

2014: I a-d-o-r-e re-visiting recipes from awhile back, ones not made in a long time but still memorable. Beans and tomatoes are a classic combination, add some warm oil infused with garlic, rosemary and parmesan. Heaven? You bet.

COMPLIMENTS!
"... it was SO yummy!! my boyfriend, the meat eater, even loved it!" ~ Randi

RECIPE for CHERRY TOMATO & WHITE BEAN SALAD

Hands-on time: 25 minutes
Time to table: 35 minutes
Serves 8

GARLIC-ROSEMARY OIL
1/4 cup olive oil
1 fresh rosemary sprig, about 3 inches
3 cloves garlic, peeled and flattened with flat of a knife

GARLIC-PARMESAN SALAD DRESSING
3 anchovies
1/4 cup grated parmesan
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Zest of a lemon
Juice of 2 lemons (4 tablespoons)
Warm garlic cloves (from Garlic-Rosemary Oil)
1 tablespoon Garlic-Rosemary Oil

SALAD
15-ounce can white kidney beans (cannellini), rinsed and drained and rinsed
Garlic-Parmesan Salad Dressing
1 pint cherry tomatoes, halved or quartered into bite-size pieces
1/4 cup fresh herbs (parsley, cilantro, basil, etc.)

Salt & pepper to taste

PREP Before getting started, it helps to rinse and drain the beans in a colander, rinse and dry the fresh herbs. This way they won't added extra/unwanted water to the salad.

GARLIC-ROSEMARY OIL Heat the oil, rosemary and garlic in a saucepan until the rosemary sizzles. Remove from heat and let rest for 20 minutes for the flavors to meld. Remove and discard the rosemary. You'll use the garlic cloves and one tablespoon oil in the Garlic-Parmesan Salad Dressing, reserve the remaining oil for another purpose.

GARLIC-PARMESAN SALAD DRESSING Meanwhile, in a small food processor, combine anchovies, parmesan, salt, pepper, lemon zest and lemon juice. Add the warm garlic cloves, pulse til smooth. Add 1 tablespoon Garlic-Rosemary Oil and pulse until emulsified.

SALAD Meanwhile, ln a bowl, mix the beans and Garlic-Parmesan Salad Dressing, let rest a few minutes. Gently stir in the tomatoes, herbs, salt and pepper to taste.

ALANNA's TIPS & KITCHEN NOTES
graphic button small size size 10 2006: I skipped the parmesan in the dressing and instead just stirred in feta crumbles with the tomatoes and herbs. 2014: I considered using feta again, this time in the dressing, but instead used parmesan in the dressing. Both versions are good!
graphic button small size size 10 2006: The leftover oil was very good with Garlicky Romano Beans!



A Veggie Venture - Printer Friendly Recipe Graphic



Still Hungry?


MORE TOMATO SALADS: WORTHY OF GOOD SUMMER TOMATOES

~ Never Take a Good Tomato for Granted: Twelve Favorite Tomato Recipes ~
~ Old Liz's Old-Fashioned Cucumber & Tomato Salad ~
~ Summer Black-Eyed Pea Salad ~
~ Fattoush (Traditional Middle Eastern Salad) ~
~ more tomato recipes ~
from A Veggie Venture

~ Favorite Summer Salad Recipes ~
~ Panzanella ~
~ Fresh Corn & Tomato Salad ~
~ Greek Pasta Salad ~
~ more tomato recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006, 2014



10 comments:

Yes, I loved the sound of this too. I like the idea of adding basil. Also, for anyone following the South Beach Diet, beans are considered a "good" carb, so this would be great for any phase. Yum.

I like to throw in a little avocado on my white bean salad. Adds fat, what it's SO worth it! (Thanks for your post on Dogtown Diary. I've added you to my blog roll.)

My husband was planning on making a sausage-tomato sauce for dinner tonight. He usually does pasta, and I go for spinach... but I may add this lovely and very appropriate salad to my usual bowl o' spinach!

There's nothing like a good bean salad. So yummy and so easy! This looks muy delicioso, Alanna.

Hi Alanna - So glad you made the salad! I think the anchovies are key. You can't discern them as an anchovy taste, but they really add a lot to the overall flavor of the salad.

Kalyn ~ thanks for the tip on beans being "good carbs", as such a long-time South Beacher, you'd know!

Jan ~ I look forward to more veggie posts at Dogtown Diary!

S'kat ~ This would pair beautifully with a bowl o' spin'!

Karina ~ Delicioso, indeed. Thank Elise!

Elise ~ There you are, I do thank you! Yes the anchovies are key. And you're right, they're sneaky little devils, taste-wise staying way in the background but still managing to create a depth and complexity of flavor that comes from nothing else.

it looks amazing, and yes, i do want more than a portion.

My child doesn't get enough veggies. (Is she the only kid in the world like this?) She does like tomatoes, so I will try this 'salad' on her. I bet she goes for it!!!
Ann dg

i made this last night and it was SO yummy!! my boyfriend, the meat eater, even loved it! we had some good Jersey corn on the cob as well, perfect summer sunday dish.

Hi Randi ~ What a great summer meal! Thanks so much for taking a moment to let me know!

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna