White Bean and Cherry Tomato Salad

delicious, fresh white bean salad
Delicious, fresh white bean salad
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For the salad
1 (15-ounce) can White beans such as Great Northern or cannellini beans, drained and rinsed
1 pint Cherry tomatoes halved
1/3 cup Parsley coarsely chopped
For the dressing
1/4 cup Olive oil extra virgin
3 cloves Garlic peeled and smashed
1 3-inch sprig Rosemary fresh
3 fillets Anchovy coarsely chopped (optional, omit for vegetarian option)
1/4 cup Parmesan cheese freshly grated (or substitute for vegetarian hard-cheese)
3/4 tsp Kosher Salt
1/4 tsp Black pepper freshly ground
1 tsp Lemon zest
1/4 cup Lemon juice

Nutritional information

  • For the salad

  • For the dressing

White Bean and Cherry Tomato Salad


This White Bean and Cherry Tomato Salad is a great summer salad. When I make this salad, I tend to omit the anchovy and Parmesan cheese, but I learned this recipe from a friend who swears by including these ingredients. I will leave it up to you!

I often make this as a filling midweek meal or you could serve it as a cold side dish. It tastes absolutely delicious – the beans have a really creamy texture.

To make this salad, I start by making a rosemary and garlic infused olive oil. Then I make a paste with the garlic, salt, pepper, lemon zest, and lemon juice. I mix this paste with the beans before finally mixing in the infused olive oil, tomatoes, and parsley. Yum – I think you’re going to really love this one!

To make this version of White Bean and Cherry Tomato Salad, you will need the following ingredients:

Ingridiens for White Bean and Cherry Tomato Salad

So, how do you make White Bean and Cherry Tomato Salad?

Steps to make White Bean and Cherry Tomato Salad


Make the dressing


In a small saucepan, add garlic, a sprig of rosemary and the olive oil. Heat the oil over medium heat until the rosemary begins to sizzle.


Allow the oil to infuse


Remove the pan from the heat and set to one side for 20 minutes and allow the oil to infuse with the rosemary and garlic.


Remove the flavorings and reserve oil


After about 20 minutes, take the rosemary sprig from the oil and discard it. Remove the garlic from the oil and set to one side. Reserve the oil.


Make a paste


Place the garlic, anchovies (omit for vegetarian option), Parmesan cheese (or substitute for vegetarian Italian-style hard cheese), salt, pepper, lemon zest, and lemon juice in a food processor. Pulse until the mixture is a smooth paste.


Mix the paste with the beans


Mix the garlic and lemon mixture with the beans in a large salad bowl until the beans are well coated. Allow the beans to rest in the paste for a few minutes.


Combine the remaining ingredients


Gently mix in the reserved olive oil, tomatoes, and parsley.



Serve as a main meal or side salad.

This White Bean and Cherry Tomato Salad tastes delicious and makes a filling meal which can be altered to suit vegetarians! Try it out soon and remember to tag your salad posts with #cookmerecipe

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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