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White Bean Tomato Salad

 White Bean Tomato Salad
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
4 ServingsPrep: 20 min. + standing

Ingredients

  • 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

Directions

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