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White Bean Tomato Salad Recipe

White Bean Tomato Salad Recipe

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 YIELD: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


  • 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.

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.

Reviews for White Bean Tomato Salad

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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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