pat's Recipe

Marinated Tomato Salad with Olives and White Beans

Category: Bean salads

Cannellini beans are white Italian kidney beans. If you can’t find them. Great Northern beans or navy beans can be substituted. Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden, about 5 minutes.

Serves 4
1 1/2 pounds ripe tomatoes , cored and sliced into 1/2-inch wedges
1/2 teaspoon salt
1 (16-ounce) cans cannellini beans , drained and rinsed (see note)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove , minced
2 teaspoons minced fresh rosemary
1/2 teaspoon pepper
1/4 cup kalamata olives , finely chopped
1/4 cup pine nuts , toasted (see note)


1. Toss tomatoes and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.

2. Return drained tomatoes to large bowl and toss with beans, oil, vinegar, garlic, rosemary, pepper, and olives. Let marinate 15 minutes. Sprinkle pine nuts over salad. Serve.