This White Beans and Tomato Salad is so flavorful and herbaceous that it’s strong enough to serve on a crusty bread as a bruschetta as it is as a side dish or salad. It can be served room temperature or even slightly warm but don’t serve it cold. Play a dish for fresh oregano lovers and very forward with the fresh herbs however you could use a lot less you could use dried or you could amp it up with other herbs in season. When I make this often times I don’t have fresh oregano so I’ll use dry but I’ll Amp it up with fresh rosemary fresh cilantro or parsley use what you have.
This is one of the dishes I made recently on a @foodtoktv live along with some spicy sweet peanuts and retro Cocktail Potatoes . You can see that live on the @Foodtoktv Youtube channel
Follow me tiktok under @KitchenBearSF (in addition to my original profile Frank_Mentorsf) as work up to the 1k needed followers to start going live cooking again
- 1/4 cup finely chopped red onion
- 2 cans (15 oz.) low-sodium cannelloni or other white beans
- 2 ripe tomatoes 1 1/2 cups
- 2 tbs. balsamic vinegar
- 1 tbs. extra-virgin olive oil
- 1-2 tbs. fresh oregano leaves
- 1/4 tsp. sea salt
- 1/2 tbs fresh chopped mint
- 1/2 tbs fresh chopped parseley
- Freshly ground pepper, to taste
- Put the onion in a fine-mesh strainer and rinse under cold running water. Drain well.
- Put the beans in a colander, drain, rinse well and drain again.
- Dice and drain your tomatoes, remove any seeds, using your fingertip to scoop them out if necessary.
- In a bowl, mix the beans, tomatoes, vinegar, olive oil, herbs, onion, salt and pepper to taste.
- Serve immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before serving.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira (Weldon Owen, 2012).