Tuesday, March 3, 2009

White Bean and Tomato Salad

This was so simple but tasted so so good. It was so fresh and light. I added fresh rosemary and it really took it to another level. Only used about a two inch piece of the sprig and just diced up the leaves very finely. Really really yummy.

White Bean-and-Tomato Salad

Martha Stewart Everyday Food September 2008


Serves 4

  • 1 can (14 ounces) cannellini beans, rinsed and drained
  • 1 pint grape tomatoes, halved
  • 4 scallions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper


  1. In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
  2. To store, refrigerate up to 1 day.

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