The Bean Salad with Onion and Cherry Tomatoes is a fresh and light recipe, perfect for summer. It’s a simple and tasty dish, ideal as an appetizer, side dish, or even as a main course if you want something nutritious but not heavy.
This salad is very versatile and you can customize it by adding herbs like parsley or basil, or by replacing the beans with chickpeas. It takes just 5 minutes to prepare and is very convenient if, like me, you don’t feel like spending time at the stove.
It’s an ideal dish when it’s hot, and like all salads, you can enrich it with the ingredients you like most: tuna, potatoes, peppers…
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 8.5 oz canned cannellini beans
- Half onion
- 7 oz cherry tomatoes
- extra virgin olive oil
- salt
- pepper
Steps for Bean Salad with Onion and Cherry Tomatoes
First, pour the beans into a strainer, rinse them and let them drain well.
Quarter the cherry tomatoes, thinly slice the onion, and place them in a bowl. At this point, add the beans and season with oil, salt, and pepper, then give a good stir to mix all the ingredients.
Let it rest for 10 minutes so the ingredients can absorb the flavors, then serve your bean salad.
FAQ (Questions and Answers)
What type of beans can I use?
For this dish, both cannellini and large white or borlotti beans work well.
