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Tangy Cherry Tomato and White Bean Salad

A light, refreshing salad featuring juicy cherry tomatoes and creamy white beans dressed in a zesty vinaigrette, perfect as a side dish or a light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cherry tomatoes, halved Use ripe cherry tomatoes for the sweetest taste.
  • 1 can (15 ounces) white beans, drained and rinsed
  • 1/2 unit red onion, finely chopped
  • 1/4 cup fresh parsley, chopped Check for freshness on herbs to maximize flavor.
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Salt and pepper Begin with less dressing to keep salad fresh and light.

Method
 

Preparation
  1. In a large mixing bowl, combine the halved cherry tomatoes, white beans, red onion, and chopped parsley.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
  3. Pour the dressing over the salad and toss gently to coat everything evenly.
  4. Allow the salad to sit for about 5 minutes to let the flavors meld together.
  5. Taste and adjust seasoning if necessary, then serve fresh!

Notes

This salad is versatile and pairs well with grilled vegetables, roasted chicken, or as part of a Mediterranean-inspired spread. For a twist, incorporate feta cheese or cubed avocado for extra creaminess. Store leftovers in an airtight container in the refrigerator for 2-3 days. Best enjoyed cold and fresh.