Cannellini Bean Salad With Roasted Vine Tomatoes

More from this source
Leite's Culinaria
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

2 cans (14 ounces each) cannellini beans, rinsed and drained

1 medium red onion, finely chopped

2 garlic cloves, crushed

3 tablespoons coarsely chopped flat-leaf parsley or torn basil leaves

2 tablespoons jarred olive tapenade

1/2 teaspoon sugar

Juice of 1 lemon

2 tablespoons extra-virgin olive oil, plus more for brushing and dressing

6 vines baby tomatoes, about 6 fruit each (may substitute 12 roma tomatoes or 2 pints grape tomatoes)

Sea salt and freshly cracked black pepper

You might also like

Wheat Berry Salad With Roasted Fennel And Bell...
Roasted Fish With White Bean And Parsley Salad
donna hay
Cannellini Bean Salad With Roast Cherry Tomatoe...
BBC Good Food
Roasted Fennel And White Bean Salad
McCormick Gourmet
Zesty Three-Bean And Roasted Corn Salad
Cooking Light
Roast Lamb And White Bean Salad
Cooking Light
Roasted Rosemary Shrimp With Arugula And White...
Cooking Light
Roast Salmon With Bean & Tomato Salad
Kraft Foods
Escarole Salad With Roasted Tomatoes And Warm W...
Canned Food Alliance
White Bean Salad
Real Simple