White Bean and Cherry Tomato Salad Recipe

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White Bean and Cherry Tomato Salad
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  1. In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
  2. Add beans and cook, uncovered, for 2 minutes.
  3. Remove from heat, cover and let stand for 1 hour.
  4. Drain beans, discarding water.
  5. In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
  6. Drain and set aside.
  7. In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
  8. In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
  9. Mix in dressing and season to taste with salt and pepper.
  10. Cover and refrigerate for at least 6 hours or for up to a day.
  11. To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.8 Kcal (368 kJ)
Calories from fat 64.87 Kcal
% Daily Value*
Total Fat 7.21g 11%
Sodium 253.11mg 11%
Potassium 156.35mg 3%
Total Carbs 5.26g 2%
Sugars 1.92g 8%
Dietary Fiber 1.86g 7%
Protein 1.35g 3%
Vitamin C 10.9mg 18%
Iron 5.1mg 28%
Calcium 29.7mg 3%
Amount Per 100 g
Calories 95.57 Kcal (400 kJ)
Calories from fat 70.61 Kcal
% Daily Value*
Total Fat 7.85g 11%
Sodium 275.51mg 11%
Potassium 170.19mg 3%
Total Carbs 5.73g 2%
Sugars 2.09g 8%
Dietary Fiber 2.03g 7%
Protein 1.47g 3%
Vitamin C 11.9mg 18%
Iron 5.6mg 28%
Calcium 32.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 2

Good Points

  • saturated fat free,
  • cholesterol free

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