Cannellini Bean, Heirloom Tomato and Red Onion Salad
Cannellini Bean, Heirloom Tomato, and Red Onion Salad is a vibrant and refreshing dish that combines the creamy texture of cannellini beans with the juicy sweetness of heirloom tomatoes and the mild crunch of red onions. It's a delightful summer salad that bursts with flavors and makes a perfect addition to any meal or a light, satisfying lunch on its own.
Ingredients
- 1 15oz. can cannellini beans or navy beans
- 1 15oz. 5oz can chickpeas
- 4 heirloom tomatoes, seeded and chopped into large chunks
- ½ small red onion, thinly sliced
- 1 can sliced black olives
- 1 garlic clove
- ¼ cup chopped fresh parsley
Orange Honey Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar
- zest of 1 orange
- juice of 1 orange
- 1 tbsp honey
- 1 tbsp za'atar
- big pinch of both sea salt and pepper
Instructions
- Drain beans in a mesh strainer and rinse thoroughly to remove the brine. Set aside.
- Cut the garlic clove in half and rub the cut side around the inside of a large glass bowl to impart flavor. Discard garlic.
- In the same bowl, whisk together the olive oil, lemon juice, orange juice, orange zest, honey, za'atar, seas salt and pepper.
- Add in the drained beans, tomatoes, red onion and olives. Stir gently to combine, avoiding crushing the beans.
- Add the chopped parsley and toss to evenly coat.
- Serve immediately at room temperature or if serving later, let the salad chill for 1-2 hours (see note).
- To serve, give the salad a good stir and transfer to a serving bowl using a slotted spoon. Drizzle some of the remaining dressing over the top and serve.
Notes
If making bean salad in advance, omit the onions and parsley until just before serving. This ensures that the texture and color of the ingredients remains bright and crunchy.
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