Welcome to this week’s installment of Work from Home Lunch, where I talk about my work from home meals that have been getting me through the at-home work day. This week I’ve been really digging this recipe, full of creamy, plant-based protein from the cannellini beans, and fresh, sweet/sour vibes from the tomatoes. I’m so lucky to currently have an abundance of garden-fresh tomatoes in a variety of colors, which makes this salad that much more fun and special.
I’ve been using canned cannellini beans for this dish, but it would work perfectly with any bean that you would like (I would recommend garbanzo beans or navy beans, but run wild with this)! If using the canned beans, I recommend letting this salad sit on the counter for an hour or so to let the dressing really sink into the beans and liven them up. If using dried beans that have been freshly cooked, you’ll probably be good to eat this right away, but a little soak in the dressing never hurt. The dressing is a super simple vinaigrette made with some vinegar, herbs, salt, and good olive oil. These few ingredients along with the juices from the tomatoes make a perfect dressing for the beans and makes this salad a hearty mid-day delight.
I’ve been eating this straight as is, and I think it’s perfect. This would also compliment hard-boiled eggs or some feta cheese if you are looking to add more protein. This salad is pretty robust and full of flavor, so it would be an excellent side dish to a thinly sliced steak or a salmon fillet. To make this meal lighter, serve on top of a bed of greens or along with a side of summer-time melon (cantaloupe would be great with this). This dish can be enjoyed in so many different ways, and I hope it makes it to your table this summer!
Recipe down below, photo up top! This recipe makes enough for 2 big lunch servings of this salad.
Marinated Cannellini Bean and Tomato Salad
- 1 (15.5 oz) can of cannellini beans
- 6 small-medium sized tomatoes, chopped
- 1 shallot, chopped fine
- 2 tsp dried basil
- Can sub with fresh
- 2 tsp dried rosemary
- Can sub with fresh
- 1 tbsp white balsamic vinegar
- 2 tsp Extra Virgin Olive oil
- 1 tsp flakey (Maldon) salt
- Drain the beans in a colander and run under cool water to rinse thoroughly. Shake excess water off of the beans before transferring to a bowl.
- Slice the tomatoes into bite sized pieces, and transfer to the bowl with the beans.
- Chop shallot into very fine dice (as small as you can!), and transfer to the bowl with the beans.
- Add basil and rosemary, white balsamic vinegar, olive oil, and salt to the bowl with the beans. Use a large spoon to mix to combine.
- Allow to rest at room temperature for about an hour before consuming, mixing occasionally to re-distribute the dressing over the beans. This will allow the beans to evenly absorb the flavors of the dressing.
- Grab a fresh bowl and enjoy!