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White Bean and Tomato Salad Recipe

This week my in laws called and said they were going to be in town and invited us over to a friend of theirs having a 4th of July celebration. Of course panic ensues….OK, now I have to cook. I was assigned a “side dish” and what I made turned out fantastic and every drop was nearly eaten, so I wanted to share for those looking for a great summertime side dish.  The original recipe comes from a restaurant called Moosewood and I have altered for my needs, which I am sharing here.

White Bean and Tomato Salad


  • 2 (15 ounce) cans cannellini beans
  • 2 garlic cloves, minced ( I probably used over this because I like more garlic)
  • 1/4 cup red onion, diced or minced
  • 6 celery ribs cut into slices
  • 2 tbs lemon (use less if you like less lemon flavor)
  • 2 tablespoons olive oil
  • approx 2 tablespoons fresh basil leaves chopped up. If you use dried, you will need to cut way down.
  • 8 Roma tomatoes cut up into chunks
  • 1 tablespoon vinegar (red wine is good, also cider)
  • salt and pepper, to taste

1) Combine all above ingredients and chill. You can also serve this without being chilled, but I prefer cold for a refreshing sidedish.



  1. looks perfect – my kind of side dish!

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