This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.
Tomato and White Bean Salad is an easy, healthy dish to keep in your fridge for a quick lunch or light supper. Pair it with a side salad and you are good to go!
Originally published January 2010 – updated January 2019
I am not fond of lettuce. I like it on my burgers or sandwiches, or as a garnish to a nice plate of fish, but in general I do not like lettuce. Oh sure, you hand me a fried chicken salad and I will tear it up, but that really defeats the whole purpose of a salad. For me the problem with a big, healthy salad is not the taste or the texture, it’s that I simply get sick of chewing long before I ever get full (unless you are making this amazing Cobb salad) Now a bean salad, there’s a good answer to the problem. Healthy, filling, tasty, and easy to chew. I am a genius.
Bean salads are so easy and versatile. This Tomato and White Beans Salad is full of fresh basil and a lemony vinaigrette, but you could easily swap out herbs and veggies for whats in season. Also I love to add a can of tuna or some leftover cooked chicken to this simple bean salad to have an easy lunch just hanging out in the fridge.
Canned or Dry Beans?
If you have made a batch of our Ham and White Beans from dry beans then please feel free to use the leftovers in this salad. (Give them a little rinse first). If not then by all means grab your nearest can of white beans. Any white bean will do, but I do love Cannellini Beans in this salad. They are big and creamy and hold up well in the vinaigrette.
More White Bean Recipes:
- Southern Ham and White Beans
- White Bean Winter Bake
- Life Changing Harissa and White Beans
- Sausage and White Bean Soup
- Pork and White Bean Chili
- 3 Tablespoons Olive Oil
- 1/4 cup diced red onion
- 1 clove large garlic minced
- 2 lemons, juiced
- 10 oz grape tomatoes
- 1 cups can white beans drained or 2 cups cooked white beans, warmed
- 3 T chopped basil
- 2 T chopped parsley
- Salt and pepper
- Whisk together oil, lemon juice, garlic and salt and pepper. Halve the grape tomatoes (if necessary) and add them along with parsley and basil.Then gently stir in beans and onions.Serve warm, cold or room temperature!