Name: Cannellini Bean & Cherry Tomato Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 15.5- ounce can cannellini beans; 1 pt cherry tomatoes; 1 lemon; 2 cloves garlic; 0.25 cup fresh basil leaves; 1 tbsp pine nuts; 0.25 cup olive oil; Kosher salt; black pepper

Cannellini Bean & Cherry Tomato Salad cover

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Cannellini Bean & Cherry Tomato Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Drain and rinse cannellini beans and set aside.

Wash cherry tomatoes and cut in half. Add to a bowl and sprinkle with about ½ teaspoon kosher salt.

In a small bowl, zest 1 lemon and squeeze in about 2 tablespoons of the juice. Mince garlic cloves and add to the bowl, along with more kosher salt (about ½ teaspoon) and cracked black pepper (about ¼ to ½ teaspoon).

Stir dressing components together and drizzle in olive oil while continuously whisking to bring the dressing together.

Roll up basil leaves and cut into small strips. Sprinkle onto the tomatoes and add the drained and rinsed beans to the bowl. Sprinkle in pine nuts and stir in dressing, until salad is well coated.

Serve immediately at room temperature for optimal flavor.

Nutrition

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Tips & Tricks (5)

Toast Pine Nuts Before Adding 🔥
Lightly toast pine nuts in a dry skillet for 2-3 minutes before adding to release their oils and deepen their nutty flavor, elevating the entire salad.
Bruise Basil, Don't Chop 🌿
Gently tear or bruise fresh basil leaves by hand rather than cutting with a knife to prevent oxidation and preserve the delicate, aromatic oils.
Dress While Beans Are Warm 🫘
Toss the warm cannellini beans with lemon juice, garlic, and olive oil immediately after cooking so they absorb the dressing and flavors more effectively.
Halve Tomatoes Before Assembly 🍅
Cut cherry tomatoes in half to expose more surface area, allowing the acidity and juice to distribute throughout the salad and improve flavor integration.
Emulsify with Garlic Paste 🧄
Mince garlic into a fine paste and whisk it with lemon juice and salt first to create an emulsified base that better coats the beans than whole minced garlic.