In the summer, I always look for flavorful no-cook options for meals or sides. Plus, we have veggies from the garden to use. So, I decided to combine our family recipe for Tomato Salad, with a couple of other favorite Italian ingredients. In addition to White Bean and Tomato Salad being amazingly delicious, it’s also easy and quick. Although you could use any white bean, I think cannellini are particularly good in this recipe.
White Bean and Tomato Salad
Ingredients
- 1 clove garlic, cut in half
- 1 (15.5 oz) can cannellini or other white bean, drained and rinsed
- 2 tomatoes, cut into bite size pieces
- 1 medium yellow onion, cut into half-moon slices
- 2-4 TBSP diced pimento or roasted red pepper
- 1 TBSP dried oregano
- Salt and pepper
- 1/4-1/2 cup extra virgin olive oil
- Red pepper flakes (optional)
- Handful baby arugula
Instructions
- Rub the inside of a large glass bowl with the cut side of the garlic. Then mince or press the garlic into the bowl.
- Place all ingredients, except arugula, in bowl.
- Toss everything together and let marinate in fridge for 1-2 hours before serving, turning occasionally. Toss in arugula, right before serving.
- Serve with fresh bread.
- Other additions: pasta, olives, fresh mozzarella, fresh basil