I keep coming back to this Tomato and White Bean Salad for its juicy tomatoes, creamy beans, and bright, punchy finish. It looks simple, but the flavor is the kind that makes the whole bowl disappear fast.

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I’m obsessed with this Tomato and White Bean Salad because it tastes like I raided the best part of summer and dumped it in a bowl. I love how juicy cherry tomatoes burst against creamy cannellini beans, with basil cutting through like it knows exactly what it’s doing.

And that’s the whole appeal. Big flavor, zero fuss, all bite.

I enjoy it straight from the fridge, piled onto toast, or eaten standing at the counter when I’m too hungry to pretend I’m civilized. But honestly?

It never lasts long. Fresh, punchy, satisfying, and wildly easy to crave again tomorrow.

Ingredients

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White beans make it filling, creamy, and honestly pretty solid for protein.
Cherry tomatoes bring juicy sweetness, especially when they’re ripe and a little messy.
Red onion adds that sharp crunch, but it shouldn’t boss everyone around.
Fresh basil is the whole summer vibe here.
Don’t skip it if you can.
Olive oil makes everything taste smoother and less like “just vegetables.
”
Red wine vinegar gives the salad a bright, tangy wake-up call.
Garlic adds a little bite, because bland bean salads are just sad.
Kosher salt pulls the tomato juices out and makes the flavors pop.
Black pepper adds a tiny kick without making things spicy.
Plus, parsley is nice if you want it extra fresh and green.

Ingredient Quantities

1 can (15 oz) cannellini or great northern beans, drained and rinsed

1 pint cherry tomatoes, halved or 3 medium ripe tomatoes, chopped

1/2 small red onion, thinly sliced

1/2 cup fresh basil leaves, loosely packed and torn

3 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1 clove garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Optional: 2 tablespoons chopped flat leaf parsley

How to Make this

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1. Drain and rinse the can of cannellini or great northern beans and transfer to a large bowl.

2. Halve the cherry tomatoes or chop the 3 medium tomatoes and add to the bowl with the beans.

3. Thinly slice 1/2 small red onion and add it to the bowl.

4. In a small bowl or jar whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 clove garlic minced, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until combined.

5. Pour the dressing over the beans, tomatoes, and onion.

6. Add 1/2 cup fresh basil leaves loosely packed and torn, and if using add 2 tablespoons chopped flat leaf parsley.

7. Gently toss everything until evenly coated, taking care not to mash the beans or tomatoes.

8. Let the salad sit at room temperature for 10 to 15 minutes to allow the flavors to meld, then taste and adjust seasoning if needed before serving.

Equipment Needed

1. Large mixing bowl
2. Small bowl or jar for dressing
3. Chef knife
4. Cutting board
5. Colander or sieve (for draining and rinsing beans)
6. Measuring spoons and measuring tablespoon
7. Garlic press or small paring knife for mincing garlic
8. Mixing spoon or salad tongs

FAQ

Q: How long will this salad keep in the refrigerator? A: Stored in an airtight container the salad will keep 2 to 3 days, though tomatoes become softer and flavors mellow after the first day.

Q: Can I make this ahead of time? A: Yes. For best texture, mix the dressing into the beans and onions up to a day ahead, then add tomatoes and basil just before serving.

Q: Can I use dried beans instead of canned? A: Absolutely. Cook dried cannellini or great northern beans until tender, cool, then use about 1 1/2 cups cooked beans to equal one 15 oz can.

Q: What are good substitutions for basil? A: Fresh flat leaf parsley works well for a milder herbal note. A small amount of chopped mint or oregano can also be interesting but will change the flavor profile.

Q: Is this salad suitable for special diets? A: Yes. It is naturally vegetarian, vegan, gluten free, and dairy free. Check labels if you need it to be sodium reduced and adjust salt accordingly.

Q: How can I vary the dressing or add more flavor? A: Try adding a squeeze of lemon juice, a teaspoon of Dijon mustard, or a pinch of red pepper flakes. A splash of balsamic vinegar gives a sweeter finish.

Tomato And White Bean Salad With Basil Recipe Substitutions and Variations

Cannellini or great northern beans: substitute canned chickpeas, drained and rinsed; or butter beans (lima beans) for a creamier texture.
Cherry or medium tomatoes: substitute halved grape tomatoes; or use 2 cups diced heirloom tomatoes for more flavor and color.
Red wine vinegar: substitute sherry vinegar for nuttier notes; or use 1 tablespoon lemon juice plus 1/2 tablespoon white wine vinegar for brightness.
Fresh basil: substitute fresh flat-leaf parsley for a milder herb flavor; or use 1/4 cup chopped mint for a bright, unexpected twist.

Pro Tips

1. Let the dressing sit with the minced garlic for 5 to 10 minutes before adding it to the salad. That mellows the raw bite and lets the garlic flavor bloom so it tastes integrated rather than sharp.

2. Dry the rinsed beans well. Spread them on a clean kitchen towel or paper towels and pat gently. Excess water dilutes the dressing and makes the salad watery.

3. Tear the basil instead of chopping it. Tearing releases its oils more gently and keeps the leaves from turning brown, giving you brighter aroma and color.

4. Toss gently and give the salad at least 10 to 15 minutes at room temperature before serving. The beans absorb the dressing and the flavors settle, but overmixing can bruise the tomatoes and mash the beans, so handle with care.

Tomato And White Bean Salad With Basil Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

198

kcal

Equipment: 1. Large mixing bowl
2. Small bowl or jar for dressing
3. Chef knife
4. Cutting board
5. Colander or sieve (for draining and rinsing beans)
6. Measuring spoons and measuring tablespoon
7. Garlic press or small paring knife for mincing garlic
8. Mixing spoon or salad tongs

Ingredients

1 can (15 oz) cannellini or great northern beans, drained and rinsed
1 pint cherry tomatoes, halved or 3 medium ripe tomatoes, chopped
1/2 small red onion, thinly sliced
1/2 cup fresh basil leaves, loosely packed and torn
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional: 2 tablespoons chopped flat leaf parsley

Directions

Drain and rinse the can of cannellini or great northern beans and transfer to a large bowl.
Halve the cherry tomatoes or chop the 3 medium tomatoes and add to the bowl with the beans.
Thinly slice 1/2 small red onion and add it to the bowl.
In a small bowl or jar whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 clove garlic minced, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until combined.
Pour the dressing over the beans, tomatoes, and onion.
Add 1/2 cup fresh basil leaves loosely packed and torn, and if using add 2 tablespoons chopped flat leaf parsley.
Gently toss everything until evenly coated, taking care not to mash the beans or tomatoes.
Let the salad sit at room temperature for 10 to 15 minutes to allow the flavors to meld, then taste and adjust seasoning if needed before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.