White Bean Tomato Salad Recipe
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White Bean Tomato Salad Recipe

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This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.—Mary Merchant, Island Pond, Vermont
TOTAL TIME: Prep: 20 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + standing
MAKES: 4 servings


  • 2-1/2 cups diced plum tomatoes (about 1 pound)
  • 1/4 teaspoon salt
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes

Nutritional Facts

1 cup: 134 calories, 3g fat (0 saturated fat), 0 cholesterol, 292mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  1. Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving. Yield: 4 servings.
Originally published as Tomato Bean Salad in Country Woman September/October 2004, p36

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sgronholz User ID: 1473861 228787
Reviewed Jul. 1, 2015

"This salad is wonderful! It's quick and easy to make, but tastes like you fussed! I substituted 2 Tbl. of my homemade frozen pesto for the fresh basil, since my fresh basil was not big enough to pick yet. We thought the substitution worked just fine. I'm looking forward to making this salad again!"

daisey5 User ID: 146806 149249
Reviewed Feb. 3, 2010

"I used 2 cans of beans and one can of diced tomatoes. It was very good."

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