15 minutes
A refreshing and nutritious salad featuring cherry tomatoes, cannellini beans, and a tangy dressing, topped with shaved Parmesan cheese.
0.25 fluid ounces
tablespoons
teaspoons
teaspoons
Black Pepper, ground
teaspoons
Red Onion, very thinly sliced
each
Garlic, minced
cloves
Cherry Tomatoes, halved
0 pints
Cannellini Beans, rinsed and drained
0 oz
Parsley, chopped
cups
Parmesan Cheese, shaved
cups
1. Prep Dressing
Dressing Mix: In a small bowl, whisk together olive oil, vinegar, salt, mustard, and pepper. Flavor Infusion: Stir in red onion and garlic into the dressing. Let it sit at room temperature to marinate for 15 to 30 minutes.
2. Assemble Salad
Salad Base: In a large bowl, combine cherry tomatoes, cannellini beans, and parsley. Dress & Toss: Drizzle the prepared dressing over the salad ingredients and toss to coat evenly. Cheese Incorporation: Gently fold in the shaved Parmesan cheese.
Replace cannellini beans with chickpeas, add diced cucumber, Kalamata olives, and feta cheese, and use oregano and a red wine vinegar dressing. Serve over a bed of spinach for a Greek-inspired twist.
Use a mix of kidney beans and garbanzo beans, add chopped cucumber, and a dressing made with tahini, garlic, and lemon juice. Garnish with za'atar and serve with pita bread for a Middle Eastern flair.
Add canned tuna (preferably oil-packed), capers, and swap red onion with shallots. This adds a protein punch and a nod to the flavors of Tuscany.
Combine cannellini beans with boiled potatoes, diced tomatoes, onions, and cilantro. Toss with a tangy tamarind chutney and garnish with crispy sev (thin chickpea flour noodles) for an Indian street food-inspired salad.
Incorporate Niçoise olives, artichoke hearts, and swap the beans for flageolet. Use a dressing with Dijon mustard, white wine vinegar, and herbes de Provence for a South of France taste.
Select ripe, sweet cherry tomatoes, preferably heirloom varieties for diverse flavors, and cook cannellini beans from scratch with aromatics if time permits.
Use high-quality extra virgin olive oil, fresh lemon juice or good vinegar, and consider adding lemon zest. Emulsify well for even coating.
For dried beans, soak overnight and cook with garlic, bay leaves, and Parmesan rind. For canned beans, rinse, simmer in salted water with garlic to improve flavor.
Adjust acidity, saltiness, and savoriness to taste. Add a pinch of sugar or honey to the dressing if needed. Taste as you go.
Allow the salad to sit to meld flavors and for beans to absorb dressing, but add fresh herbs and crunchy toppings just before serving.
Comments (0)