Easy Tomato Cannellini Salad
July 24, 2012
It’s summer and my garden is in full swing! Which means, I’m desperately trying to stay on top of my bounty by creating some fun summer dishes. This tomato cannellini salad was the perfect way to use up some of those cherry tomatoes!
Amount Per Serving Unsaturated Fat 0g
It’s summer and my garden is in full swing! Which means, I’m desperately trying to stay on top of my bounty by creating some fun summer dishes. This tomato cannellini salad was the perfect way to use up some of those cherry tomatoes!
Yesterday my mom and I made zucchini muffins (stay tuned for a post soon!) and today I had a bunch of cherry tomatoes on hand that were perfectly ripe and needing to be used. Do you have a go-to cherry tomato recipe you use for your harvest? If you do, let me know! I didn’t even plan on planting cherry tomatoes this year because I got so many last year. But lo and behold, I had two volunteer plants pop up. Don’t get me wrong, I love cherry tomatoes, but when you’ve got more than you need and you’ve given them to everyone you know and they know…well, you get my drift.
This little salad was so quick to throw together and tastes exactly as summer should – fresh!
Tomato Cannellini Salad
Prep Time:
10 minutes
Additional Time:
1 hour
Total Time:
1 hour 10 minutes
A delicious and fresh Summer salad perfect for your BBQs!
Ingredients
- 1 can Cannellini (white kidney) Beans, drained and rinsed well
- 1 pint Cherry Tomatoes (or about 2 cups), halved
- 1/2 cup Corn, fresh, canned, frozen and thawed (you choose!)
- 20-25 leaves Fresh Basil, chopped
- 2 T Red Wine Vinegar
- 1 tsp Extra Virgin Olive Oil
- 2 tsp Honey
Instructions
- In a small bowl, mix together vinegar, olive oil, and honey
- In a medium bowl, add the beans, tomatoes, corn, and basil
- Pour the dressing over the salad and gently fold to incorporate
- Cover and refrigerate for an hour to marry the flavors
- Enjoy!
Nutrition Information
Serving Size 1 gramsAmount Per Serving Unsaturated Fat 0g
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2 Comments
Nadine Smeyne
Well, wasn't that easy! We're having 12 guests for lunch tomorrow. Just to be safe, I doubled the recipe. The only adjustment I did make was to add a tiny shake of salt and pepper. This salad tastes so fresh and I like the crunchiness of corn kernels. I agree: Yum!
Susan Hemann
Yum!