Tomato & White Bean Salad with Basil Vinaigrette
Yield: 4-6 servings
This dish can lean towards a green salad or a heartier bean salad with a simple adjustment to the quantity of greens used.  It may be prepped an hour or two in advance; in that case stir in tender lettuces like arugula just before serving.


  • 1 (15-ounce) can cannellini beans, rinsed and well drained
  • 2 cups grape or cherry tomatoes, halved*
  • 1/4 cup slivered red onion
  • Arugula, baby spinach, or greens of choice (2-6 cups based on type of salad desired)
  • Basil Vinaigrette (may substitute your favorite pesto)
  • Optional extras: 1/4-1/2 cup crumbled feta; 1/4-1/3 cup sunflower seeds, pepitas, toasted and chopped walnuts, and/or almonds



  1. In a large bowl, combine the beans, tomatoes, onions, and greens.  (Use the lesser amount of greens as an accent for a heartier white bean and tomato salad.  Scale up for more of a tossed green salad feel.)

    Drizzle with enough basil vinaigrette to lightly coat.  Toss in optional feta, nuts, and/or seeds, and serve.


*You may substitute any vine-ripened tomatoes of choice.  If they are large, you may wish to gently squeeze out some of the seeds before chopping, or place the chopped tomatoes in a colander for a few minutes while rounding up the other ingredients.  This will allow any excess liquid to drain off, thereby preventing a watered down salad.

More recipes at