It’s starting to get a little cooler in my neck of the woods, but I’ve still got a lot of tomatoes ripening in my mini-garden. I made this the other day to use up some of the grape-sized tomatoes. It’s based on a recipe from the new cookbook Healthy in a Hurry, by Karen Ansel and Charity Ferreira, which I borrowed from the library recently and quite liked. I changed just a few things – I used a shallot instead of red onion because I had one around, cherry tomatoes instead of larger tomatoes deseeded and diced, and basil instead of oregano because my sweetie is allergic to oregano.
Easy White Bean and Tomato Salad
[Adapted from White Beans with Tomatoes and Oregano from Healthy in a Hurry by Ansel and Ferreira]
1 medium shallot, diced small
one 14 oz can cannellini beans
2 cups cherry or grape tomatoes, halved
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried basil or 1 tablespoon fresh basil, shredded
salt and pepper to taste
Run the shallot in a fine mesh strainer over cold water and allow to dry. Rinse the beans in the strainer as well. Throw everything in a bowl and toss to combine. It’s particularly good when made ahead so the flavors can meld. Serve at room temperature.
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