Mediterranean White Bean Tomato Basil (Printable)
Creamy white beans, cherry tomatoes, cucumber and basil brightened with lemon-oregano vinaigrette.
# List of ingredients:
→ Beans and Vegetables
01 - 2 cans (15 oz each) cannellini or great northern beans, rinsed and drained
02 - 2 cups cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/2 small red onion, finely diced
05 - 1/4 cup Kalamata olives, pitted and sliced
→ Fresh Herbs
06 - 1/2 cup fresh basil leaves, torn or roughly chopped
07 - 1/4 cup fresh flat-leaf parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp lemon zest
11 - 1 garlic clove, minced
12 - 1/2 tsp dried oregano
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
# Steps:
01 - In a large salad bowl, toss together the rinsed white beans, halved cherry tomatoes, diced cucumber, finely diced red onion, and sliced Kalamata olives.
02 - Scatter the torn basil leaves and chopped flat-leaf parsley over the bean and vegetable mixture.
03 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper until fully emulsified.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld.
# Expert Advice:
01 -
- Zero cooking required which means your kitchen stays cool and you get fed in under twenty minutes.
- The beans make it filling enough to stand alone as a light dinner without leaving you hungry an hour later.
- It tastes even better the next day after the dressing soaks into every bite.
02 -
- Underdressed beans taste flat and sad so when in doubt add another squeeze of lemon rather than more oil.
- Do not use a metal knife on basil if you can help it because it oxidizes the leaves and turns them an unappetizing brown within minutes.
03 -
- Let the beans sit in the dressing for ten minutes before adding the delicate ingredients so they have time to drink up the flavor.
- A tiny pinch of sugar in the dressing rounds out the acidity of the lemon without making anything taste sweet.