Tomato and White Bean Salad
Description
Make this easy salad one of your go to recipes. It's full of flavor and is very healthy. Make it just as the recipe instructs or add in your favorites like feta or goat cheese, Kalamata, green or black olives, red onion and/or chopped basil. Serve it as a
Ingredients
Salad dressing:
2 T. freshly squeezed lemon juice
3 T. extra virgin olive oil
coarse salt, to taste
freshly ground black pepper, to taste
Salad:
1 c. cherry or grape tomatoes, halved
2-3 green onions, finely sliced
2 T. freshly chopped parsley
2 c. soaked overnight, drained, cooked and drained again (dry) cannellini beans or your favorite white beans
colorful salad greens, rinsed and drained
Directions
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Do ahead: Soak dry beans overnight; drain. Cook bean according to package directions, about 1 1/2 hours; drain beans.
Wash tomatoes; drain; slice in halves. Wash green onions; slice finely. Wash parsley; chop. Squeeze lemon for the juice.
Salad dressing:
Place lemon juice and olive oil in a small jar with a lid; season well with salt and pepper; shake to combine; set aside.
Salad:
Place the halved tomatoes, chopped parsley and green onion in a bowl; toss to combine; add beans; pour the dressing over the salad; toss gently so the beans will not break up.
Serve on or alongside colorful salad greens.
**canned beans may be substituted to make it quicker and easier.
4 side servings or 2 main dish servings