White Bean Tomato Salad (10 Minute!)
This quick & easy bean salad features juicy tomatoes, fresh herbs, and a vinegar dressing. It's easy to customize and great for meal prep, picnics, and potlucks.
Servings: 4 (small 1/2-cup servings)
Ingredients
- 15 oz. can white beans*
- 5 oz. grape tomatoes**
- 3 Tbsp. chopped fresh herbs (I use parsley, dill, and chives)
For the dressing:
- 1 1/2 Tbsp. apple cider vinegar
- 1/2 tsp. Dijon mustard
- 1/2 tsp. pure maple syrup (more or less to taste)
- 1/8 tsp. salt
- Optional: 1 clove minced garlic or 1/4 tsp. garlic powder
Instructions
- Rinse and drain white beans. Halve or quarter the tomatoes. Chop fresh herbs. Add all to a medium bowl.
- Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.
- Pour dressing over bean mixture and toss well.
- Serve immediately at room temperature or let it chill covered in the fridge for a couple hours to marinate. (Stir before serving as some dressing will settle at the bottom.) This recipe is incredibly versatile, so play around with the additions and flavors you love!
Notes
*White beans: You can use cannellini, great northern, or navy beans.
**Tomatoes: 5 oz. equals about 1/2 dry pint.
Herbs: I like a combination of parsley, dill, and chives. But you can use fresh basil or cilantro too.
Other additions: Expand this recipe with roasted red pepper, cucumber, avocado, capers, olives, green onion, red onion, vegan feta, chopped kale, spinach, arugula, etc.
Dressing: You can also substitute the vinegar with 1 Tbsp. fresh lemon juice (plus zest if desired). Or try balsamic vinegar or red wine vinegar instead.
Storing: Store in a sealed container in the fridge. I find it keeps for about 3-4 days.
Yield: Recipe makes about 2 heaping cups salad.
Nutrition Per Serving (Estimate)
Calories: 132 kcal | Carbohydrates: 25 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 578 mg | Fiber: 5 g | Sugar: 2 g | Vitamin A: 342 IU | Vitamin C: 11 mg | Calcium: 86 mg | Iron: 4 mg
