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White Bean Tomato Salad

5 | 2 Reviews
Total Time:Prep: 20 min. + standing

By Taste Of Home Editorial Team

Recipe by Mary Merchant, Island Pond, Vermont

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

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

TEST KITCHEN APPROVED

White Bean Tomato Salad

5 | 2 Reviews Add your review
Yield:4 servings
Prep:20 min
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Ingredients

  • 2-1/2 cups diced plum tomatoes (about 1 pound)
  • 1/4 teaspoon salt
  • 1 can (15 ounces) 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
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Directions

  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.

Nutrition 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.
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