Open Arms of Minnesota

Weekly Recipe #128: White Bean & Tomato Salad

By Rylee Ahnen, University of Minnesota Nutrition Major


I don’t know about you, but I am often torn between my love of salad and being tired of eating a pile of iceberg lettuce. Well fear not! I’ve found a new salad that is quick and easy to make (just plan some time to marinate the shallots!), delicious, and fantastically cool during the warm summer afternoons. Better than that, it’s healthy too. The cannellini beans contain lots of fiber, protein, and iron while the tomatoes provide vitamins A & C.

A fresh new salad is just a few quick steps away. Enjoy as a side to a meal or as a small meal on its own.

White Bean & Tomato Salad

Adapted from www.blue-kitchen.com

Ingredients:

½ cup shallot (Finely chopped)
2 Tbsp red wine vinegar
3 medium tomatoes
1 15-ounce can cannellini beans (drain & rinse)
½ cup basil (torn)
½ cup extra virgin olive oil

Directions:

1. In a large bowl combine chopped shallots and red wine vinegar. Set aside to marinate for 30 min – 2 hours

2. Core the tomatoes and cut into 1 inch cubes. Add to the same bowl as the marinated shallots.

3. Add cannellini beans, basil and olive oil.

4. Salt and pepper to taste.

5. Gently toss, and serve.

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