White Bean & Tomato Salad with Honey Vinaigrette
September 17, 2008
The original recipe for this salad calls for green beans as well. However, I’d double-booked the beans from my farm share when I planned my menu for the week, and used them all up the night before on the Spicy Green Bean & Tofu Stir Fry. Oops. Regardless, this quick and easy side dish is delicious and fresh-tasting. I served it with oven-roasted chicken.
White Bean & Tomato Salad with Honey Vinaigrette
Adapted from Bean & Tomato Salad with Honey Vinaigrette
1 15-oz. can cannelloni beans, rinsed and drained
1/2 medium red onion, minced
1 pint grape tomatoes, halved
1 handful fresh flat-leaf parsely, chopped (about 1/4 c. chopped)
1/4 c. cider vinegar
2 Tbsp. honey
1 Tbsp. canola oil
salt & pepper to taste
Combine first four ingredients in a bowl, and set aside. Use a small whisk to combine the vinegar, honey, and oil in a small bowl, and pour over the tomatoes and beans. Toss and season with salt and pepper.
Tastes best if allowed to sit for at least an hour. Serve cold or room temperature.
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Filed under: CSA,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
[eatingclub] vancouver || js | September 17, 2008 at 3:23 pm
That’s such a beautiful bowl of salad. Love tomatoes and beans together.
2.
Grammy | September 17, 2008 at 9:27 pm
Unexpected hint of sweetness with combo of light, tangy and beautiful.
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