Traditional recipes

Warm bean and tomato salad recipe

Warm bean and tomato salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

Cannellini beans are tossed in a warm tomato, white wine, garlic and basil sauce and served on a bed of peppery rocket leaves. You can use ripe tomatoes, if you prefer.

20 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (400g) tin chopped tomatoes
  • 3 tablespoons white wine
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 (400g) tin cannellini beans, drained and rinsed
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 60g rocket
  • 25g shaved Parmesan cheese (optional)

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Heat the olive oil in a large frying pan over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
  2. Arrange the rocket on a serving platter. Spoon the bean mixture over the rocket. Top with the shaved Parmesan cheese if desired.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (18)

by naples34102

This humble salad brought back such memories, all of them wonderful and pleasant, of dinners at my Italian grandmother's table. This, to me, was the ultimate comfort food. All the ingredients blend together deliciously to create a taste sensation. Perfect with the arugula, but this could also be tossed with some rigatoni or penne pasta. This is also good enough to eat on its own with a crusty slice of Italian bread for a simple, light, but satisfying meal. I used all fresh herbs from my garden, and beautiful, shaved Parmigiano-Reggiano. Thank you, kimscookingnow, for the delicious memories. I have to say that of the 700+ recipes I've tried from this site, this is by far one of the more memorable. And for what it's worth, my German hubby raved about this too!-01 Aug 2009

by Kim's Cooking Now!

This is a great recipe, so I just had to share it. It tastes great and is healthy at the same time. We are trying to get more legumes in our diet, and this recipe makes that easier. Makes an excellent side dish to any grilled meat. I hope others will enjoy!-31 Jul 2009

    • 1 1/2 pounds slender green beans, trimmed
    • 2 tablespoons olive oil
    • 1/4 cup pine nuts (about 1 1/2 ounces)
    • 2 garlic cloves, minced
    • 18 large fresh basil leaves, chopped
    1. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Pat dry with paper towels. (Can be made 1 day ahead. Wrap in paper towels and refrigerate.)
    2. Heat oil in heavy large skillet over medium-low heat. Add pine nuts and sauté until light brown, about 6 minutes. Add garlic stir 1 minute. Add green beans to skillet sauté until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

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    Great dish! We are vegetarians and trying to eat more garbanzo beans (we are already big lentil fans.) I tweaked the recipe slightly because I didn't have any (non-moldy) green onions, so I used about 1/2 a chopped red onion instead. In my opinion they have a similarly bright/sharp taste to green onions though red onions are a bit stronger. I tasted it before final serving and thought it was a little too bland so I added more salt (kosher) and quite a lot more lemon juice (ended up being the juice of about one and a half lemons.) I also do not care for flat leaf parsley so I omitted that and used slivered basil and added some fresh mozzarella since it was our main dish. When the lentils were still hot, I tossed the rinsed, drained garbanzo beans with them. It helped soften the beans up just a little bit, I think, and then I served the salad slightly warm/cooling but not chilled. I think it will be excellent as leftovers tomorrow for lunch, I'm already looking forward to it!

    It's bland because it has no salt, which is great if that's what you want, but otherwise a 1/2 tsp the the final mix will do wonders for the taste. I used about 1/2 the parsley and onions, substituted lime juice for lemon juice, added a 1/2 tsp of salt and it was a hit.

    This was good and it looked great, but I agree it was a bit bland.

    This was a little bland. I tried to counter the blandness by substituting cillantro for the parsley, but it really didn't really take care of the blandness. However, I added some garlic-yogurt dip (used for the soup that was served), and it helped it alot.

    I did add a clove of finely minced garlic,used fresh summer tomatoes cut into wedges, Italian parsley &cooked my own garbanzo beans. We really this salad. You could sprinkle some feta or goat cheese on top.

    We loved this! Colourful and different! Be sure to use GREEN lentils and extra green onion.

    a great combination of flavors - delicious and very easy to prepare!

    It's okay, but a little bland. Iɽ definitely use it as a side dish instead of the main attraction.

    Warm Chorizo with Heirloom Tomato and Cannellini Bean Salad

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    I spent the summer exploring Andalucia and simply couldn’t get enough of the local delicacies. Everything, ranging from the smoky salty jamon de pata negra to the earthy fino sherries, completely blew me away. I had eaten such things before, or at least imitations of them, but the variety and quality one finds in Southern Spain is mind-boggling. This recipe came as a sort of melding of other dishes I tried on the trip. Combining the warm chorizo with heirloom tomatoes and cannellini beans creates an explosive palate of flavors, made complete by the fino sherry vinaigrette.


    Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

    Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

    Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

    In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

    Make Ahead Tips

    You can cook the beans up to a day ahead, just spread them out on a rimmed baking sheet, cover, and refrigerate. The basil dressing can also be made a day ahead. Wait to combine the beans and dressing until just before serving.

    • 4 medium sweet potatoes
    • 1 15-ounce can black beans, rinsed
    • 2 medium tomatoes, diced
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ¾ teaspoon salt
    • ¼ cup reduced-fat sour cream
    • ¼ cup chopped fresh cilantro

    Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

    Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

    When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

    What to serve with Tabbouleh White Bean Salad

    This would be a great side dish OR stuffed into wraps for Mediterranean and Middle Eastern dishes that traditionally include or are perfectly paired with Tabbouleh, such as Greek Chicken Gyros. Here are some more suggestions:

    But there’s no need to stop there! While this Bean Salad will go with any protein, I think the freshness makes it ideal to pair with white meats (chicken, turkey, lean pork) or any seafood. Try it with a grilled marinated chicken breast or a piece of Grilled Salmon. Garlic Prawns or CRISPY Grilled Prawns or some Lemon Garlic Marinated Pork Chops.

    For a quick meal, gently fold through some chunks of tuna (preferably in oil, not spring water), top with slices of the juiciest ever Poached Chicken Breast or hard boiled egg (quartered or sliced).

    Also, it makes a great stuffing for a wrap – you’ll see me in the video smearing a piece of flatbread with hummus, piling on this Bean Salad then rolling it up. YUM! – Nagi x

    White Bean Salad with Cherry Tomatoes

    By: Amy Katz · Published: Jul 3, 2017 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    White Bean Salad with Cherry Tomatoes is a delicious Mediterranean summer dish. And you only need 6 ingredients and 15 minutes to make this vegan recipe. Try it as a light meal with some crusty bread, or enjoy it as a side. It's perfect for potlucks!

    It doesn't get much easier than making this white bean salad.

    I love having tasty options like this when I don't feel like cooking.

    It's so easy to open a can of beans and combine it with some flavorful ingredients to make a healthy meal.

    And you may already have all the ingredients you need in your kitchen.

    What are white beans?

    You might see white beans sold as Great Northern, cannellini or white kidney, navy, or even baby lima beans.

    While they are technically different varieties and their flavors are subtly different, any of these legumes will work in this white bean salad.

    And since they have a very mild taste, I like to keep the other flavors simple so that they don't overpower the white beans.

    Summer flavors

    White Bean Salad is a great recipe for enjoying the flavors of the season.

    During the summer months, you'll always find tomatoes and basil in my house.

    There are so many ways you can use them to make tasty warm-weather meals.

    In addition, they are great together in salads such as Watermelon Tomato Basil Salad.

    In fact, I could eat a bowl of fresh tomatoes and basil and be perfectly happy!

    White Bean Salad Ingredients

    As previously mentioned, you may already have all the components of this salad in your kitchen.

    And if not, the ingredients are easily found at supermarkets.

    Here's what you'll need to make White Bean Salad:

    • a can of white beans (cannellini, Great Northern, and navy all work great)
    • cherry or grape tomatoes
    • fresh garlic
    • olive oil
    • red wine vinegar
    • salt
    • fresh basil

    For the fresh basil, I prefer to tear it in small pieces rather than chop it with a knife for this rustic recipe.

    A healthy part of the Mediterranean diet

    I always recommend keeping some cans of beans and fresh garlic in your pantry.

    Or even better, you can buy dried beans and make a few batches every week in your Instant Pot .

    Having some beans on hand makes putting together a delicious meal a breeze.

    This white bean salad is high in fiber and protein along with many vitamins and minerals.

    Other bean salads

    In addition to White Bean Salad, you may be interested in trying these easy recipes:

    Warm 3 Bean Salad

    I'm going for convenience and taste, for my latest budget recipe -- that brings canned legumes front and center.

    It's time to brush away the cobwebs and dust off those tins of beans in the back of the cupboard, and do something with them. Might I suggest a delicious Warm 3 Bean Salad with sauteed onion and tomato, and flavored with tangy vinegar plus luscious olive oil? I think you will be impressed with this simple, quick and satisfying side dish.

    You can cook with any favorite beans you have on hand just drain them and do a quick rinse while you are sauteing some chopped onion and tomato. You can try combinations of black-eyed peas, green beans, black beans, Navy beans, or pinto-- they will meld, but still retain their unique tastes.

    I always find cheap cans at the local 99c only Store, and even my chain grocery store carries some for around a dollar or less per can. And, ethnic markets have their own legume specialties on the cheap.

    Now, I know canned doesn't compare in flavor, or variety of preparation, to slow cooked dried, or fresh shelled -- but I'm trying to give you working stiffs, with too much overtime on the clock, a break, here.

    So give my Warm 3 Bean Salad a try. With all the time you save, you can start another load of laundry, or go visit your friends on Facebook!

    • 3 cans of beans (about 15 ounce, each can) - you favorite. I used Red Kidney Bean, Northern Bean (White, Navy or Cannellini,) and Chickpea (Garbonzo.)
    • 1 large tomato - chopped.
    • 1 medium onion - any type, including white, yellow or green onion. I used a red onion.
    • 1 tablespoon of vinegar - I used rice vinegar, but you can use any on hand, including: cider, balsamic or white.
    • 3 tablespoons of oil - one for sauteing, and another at the end, for flavoring.
    • Handful of chopped herbs - optional
    • Salt and pepper to taste.

    Open and drain 3 cans of beans. Add all the beans to a strainer and rinse off the rest of the bean sauce. Set aside and allow to finish draining.

    In a large pan or pan, over medium heat, add oil and saute onion until soft, about 2-3 minutes. It's just enough time to take out the hot raw taste and introduce some sweet caramelization.

    Next add all the beans and chopped tomato. Drizzle on a tablespoon of olive oil (or a favorite tasty oil,) and blend ingredients well. Cook until heated through, about 3 minutes. Finish by mixing in a handful of your favorite chopped herb.

    Warm White Bean, Tomato & Spinach Salad

    Your heart swells with joy, your cheeks take on a rosy glow, and the birds start to sing? And then you know that moment right after when you realize that it’s overcast, raining and you’re freezing, again?

    You, my friend, need this soul-soothing meal.

    This garlicky protein-packed recipe for white beans, spinach & tomatoes is ready in under 15 minutes, comes together in a single skillet and requires very little chopping or prep. If you’re feeling like something slightly richer, you can always add some freshly grated Parmesan.

    Rustic chic served directly out of your cast iron.

    White Bean, Tomato & Spinach Salad

    2 tbsp extra virgin olive oil
    1/2 cup shallot (diced)
    2 garlic (cloves, minced)
    4 cups white navy beans (cooked, drained and rinsed)
    8 cups baby spinach (chopped)
    2 tomatoes (medium, diced)
    Sea Salt & Black Pepper (to taste)

    Heat olive oil in a large pan over medium heat. Add shallots and garlic and saute for 1 to 2 minutes. Add white beans, spinach and tomato. Stir until warm and spinach has wilted, about 5 minutes. Season with salt and pepper to taste. Serves 4