Description
A vibrant, fresh salad made with juicy tomatoes, creamy white beans, crisp herbs, and a zesty dressing—perfect for quick lunches or easy side dishes.
Ingredients
Scale
- 4 ripe tomatoes, quartered
- 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
- 1 small red onion, finely chopped
- 1 small bunch of parsley, roughly chopped
- 1 small bunch of basil, torn
- 1 green chili or jalapeño, thinly sliced (optional)
- 1 tablespoon capers (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon whole grain mustard
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the quartered tomatoes, white beans, red onion, parsley, basil, and green chili.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and gently toss to coat.
- Let the salad sit for 5–10 minutes to allow flavors to meld before serving.
- Serve chilled or at room temperature.
Notes
- Use the freshest herbs and tomatoes available for the best flavor.
- This salad can be made a few hours ahead and stored in the fridge.
- Feel free to swap herbs or add feta for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
