White Bean and Tomato Salad with Feta

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White Bean and Tomato Salad with Feta

This white bean and tomato salad is fresh, easy, and satisfying. Made with cannellini beans, cherry tomatoes, feta, and herbs4perfect for lunch or summer meals.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings:

Calories: 195Kcal

Author: Susan Moncrieff

Ingredients

15 oz cannellini beans drained and rinsed
2 cups cherry tomatoes halved (other small tomatoes like grape tomatoes work well)
½ cup red onions thinly sliced
¼ cup feta cheese crumbles
¼ cup fresh parsley chopped
¼ cup basil chopped
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons Lemon juice fresh squeezed
½ teaspoon Dijon mustard
salt and pepper to taste

Instructions

In a large bowl, combine the cannellini beans, halved cherry tomatoes, and sliced red onion.
Add the chopped parsley and basil. Gently mix
In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
Add crumbled feta and lemon zest or juice. Stir gently to avoid breaking up the beans.
Let the salad sit for at least 15 minutes before serving.

Notes

Storage Tips

Store in an airtight container in the fridge for up to 3 days. This salad actually tastes better after a few hours as the flavors blend.

Nutrition (estimate)