White Bean Salad

This is a great light lunch.


  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup diced tomatoes (or grape tomatoes - halved)
  • 1/3 cup chopped fresh parsley
  • 1/4 cup finely chopped sweet onion (such as Vidalia)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon minced garlic
  • Fine sea salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil


  1. Place the beans, tomatoes, parsley, and onion in a large salad bowl.
  2. In a small jar or bowl, place the vinegar, garlic, salt, and pepper. Cap the jar and shake, or whisk to combine. Add the oil, and shake or whisk again.
  3. Toss the salad with the dressing, folding gently so as not to break up the beans. Adjust the seasonings and serve.
  4. Make-ahead: The salad can be made in advance and stored in the refrigerator for up to 2 days.
Recipe modified from Good Cheap Eats