Healthy Cannellini Bean & Tomato Salad

This Mediterranean-inspired healthy cannellini bean & cherry tomato salad is the perfect dish for any season. You can serve it as your main dish, as a light snack, or as a side. This salad pairs very well with BBQ meals, chicken dishes, and even Greek soutzoukakia. If you’re a pregnant or breastfeeding mama, this salad is also a fantastic way to eat a lot of the essential vitamins & nutrients your body needs.

Cannellini beans are an excellent source of fiber, folate, iron, and magnesium. Just a single ¼-cup serving contains 11 grams of protein. They’re fat-free, can help you control your blood sugar, and are a great way for pregnant women to add folic acid & iron to their diets. As a bonus, cannellini beans also contain a wealth of B vitamins, including B12, which helps keep the body’s nerve & blood cells healthy.

Cherry tomatoes, on the other hand, are loaded with vitamins A, C, & K, as well as folate and potassium. Lycopene, which is an antioxidant found in tomatoes, can prevent cell damage, preeclampsia in pregnant women, & lower risk of congenital deformities in unborn babies. Additionally, adding tomatoes to your diet will improve digestion, blood circulation, immunity, and reduce bad cholesterol.

Pairing cannellini beans and cherry tomatoes with extra virgin olive oil makes this salad a powerhouse dish. A drizzle of EVOO instantly adds a wealth of antioxidants and healthy fats (like omega-3, omega-6, & oleic acid). For a nutrient-packed dish that can be served any time of day, try this healthy cannellini bean and tomato salad.

Items you’ll need to make this healthy cannellini bean & cherry tomato salad:

• Cutting board & knife
• Measuring cup
• Measuring spoons
• Wooden spoon
• Large mixing bowl with airtight lid (plastic or glass, not metal)

Healthy Cannellini Bean & Tomato Salad

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• Author: Christina Taylor
• Total Time: 1 hour 10 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Cannellini beans, red onion, & cherry tomatoes are tossed in red wine vinegar and extra virgin olive oil to create this high-protein, nutrient-packed salad.

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Ingredients

3 cans cannellini beans, drained & rinsed

1 3/4 cups cherry tomatoes, halved

red onion, thinly sliced & chopped

2 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar (try a Chianti vinegar like this one)

fresh basil leaves, roughly chopped

salt

black pepper

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Instructions

1. In a large bowl, combine rinsed & drained cannellini beans with cherry tomato halves and chopped red onion.
2. Add vinegar and EVOO. Stir to combine while sprinkling in fresh basil leaves, a few pinches of salt, & a bit of black pepper.
3. Cover bowl with airtight lid and set in refrigerator to chill for 1 hour or until ready to serve (good for up to 3 days in fridge).
4. Once chilled, serve with your favorite main dish or as a snack.

• Prep Time: 10 minutes
• Chill Time: 1 hour
• Cook Time: 0 minutes
• Category: Salad, Side Dish, Lunch
• Method: No-Bake
• Cuisine: Mediterranean

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