Cannellini Bean and Cherry Tomato salad

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Cannellini beans come pre-cooked in a tin so they are a timesaving base for a salad. This one combines tomatoes, chilli and red onion with fresh herbs and is served at room temperature so the flavours shine through.

Serves 4 as a side dish or served with other salads and bread


For the dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
Salt and freshly ground black pepper

For the salad
200g cannellini beans, drained and rinsed
20 cherry tomatoes, a mixture of red and yellow if possible
1 red chilli, sliced
1 teaspoon dried oregaon
1 small red onion, chopped finely
Salt and freshly ground black pepper


1. Make the dressing: Whisk the oil, vinegar and dijon mustard together in a large bowl. Season to taste.

2. Add the rest of the ingredients to the ingredients and mix gently. Season to taste. Leave for an hour if you can to let the flavours mellow. Serve at room temperature.

Recipe note
If you wish you can also heat this salad through and mix it into cooked pasta either to eat hot as a pasta dish or cold as a pasta and bean salad.


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