Ever heard the phrase you eat with your eyes? Today we're using white beans, otherwise known as a Cannellini Beans for this Cannellini Bean Salad with Heirloom Tomatoes. This dish definitely hits the mark for eating with your eyes. Full of color and flavor from diced red onion, bell peppers, cucumber, celery, and ripe heirloom tomatoes.
To start, we have cooked and rinsed cannellini beans. Most of the time spent on this dish is preparation, mainly dicing our ingredients.
Add diced red onion, bell peppers (red, yellow, and orange), cucumber, and celery. Hit it with a little salt and pepper to taste. Then add some olive oil and white balsamic vinegar to bring a little moisture to the dish.
Take it to the next level
Now, you can just eat the bean salad as is and it will be delicious, but we're not going to stop there.
To take it to the next level we're going to plate it on top of a bed of ripe heirloom tomato slices. Top the tomatoes with a little arugula with diced heirloom tomato and season with salt, pepper, olive oil, and white balsamic vinegar. Now place some of the bean salad on the arugula.
Finish off the dish with some burrata cheese, Parmesan Reggiano slices, and home made pesto (store bought works great too!).
Chef Tip: This salad can be served room temperature or cold. If you are serving cold go ahead and check for salt before plating. Remember that a cold dish always needs a little more salt for the flavor to break through.
This is a beautiful dish that easily works both as a side or a main. Give it a try and don't be afraid to experiment with different veggies or flavorings!
Watch our Cannellini Bean Salad with Heirloom Tomatoes walk through recipe video here:Print
Cannellini Bean Salad
- 3 cups white beans (cannellini beans), cooked
- ¼ cup each yellow, red, orange bell peppers, diced
- ¼ cup cucumbers, diced
- ¼ cup celery, diced
- 2 tablespoons red onion, small diced
- 2 oz extra virgin olive
- 2 tablespoons white balsamic vinegar (rice wine vinegar)
- salt and pepper to taste
- 2 heirloom tomatoes, thick sliced
- 2 cups arugula
- ¼ cup orange tomato, diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar (rice wine vinegar)
- 4 oz burrata cheese
- ¼ cup basil pesto
- ¼ cup Parmesan Reggiano, shaved
- salt and pepper to taste
- Bring together the white bean salad ingredients into a bowl and gently mix. Make sure to check the salt and pepper seasoning.
- In a separate bowl toss the arugula, diced tomato, white balsamic vinegar and extra virgin olive oil.
- Two plates the white bean salad, arrange the sliced heirloom tomatoes on the platter. Add a heaping mound of white bean salad. Next to the salad add the arugula salad. Garnish with burrata cheese, basil pesto and Parmesan Reggiano shavings
If you decide to cook dried cannellini beans, make sure to use a big pot with a lot of water so the dried beans have space to plump up and not get over cooked. Additionally, if you want to make this salad ahead of time, don't add salt and pepper or the vinegar. When you are ready to serve, add the salt, pepper, and vinegar 15-30 minutes ahead of time.