Cannellini Bean Salad with Roasted Vine Tomatoes
Cannellini Bean Salad with Roasted Vine Tomatoes is a gluten free and dairy free salad. For 96 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 226 calories, 11g of protein, and 5g of fat. 50 people were impressed by this recipe. A mixture of tomatoes, olive tapenade, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes around 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Roasted Red Kuri Squash with Cannellini Bean and Spinach Salad, Sunny Cannellini Bean Salad with Roasted Red Peppers and Kale, and Roasted Three Bean Salad with Tomatoes are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
3 tablespoons coarsely chopped flat-leaf parsley or torn basil leaves
2 cans (14 ounces each) cannellini beans, rinsed and drained
2 garlic cloves, crushed
Juice of 1 lemon
2 tablespoons extra-virgin olive oil, plus more for brushing and dressing
2 tablespoons jarred olive tapenade
1 medium red onion, finely chopped
Sea salt and freshly cracked black pepper
1/2 teaspoon sugar
6 vines baby tomatoes, about 6 fruit each (may substitute 12 roma tomatoes or 2 pints grape tomatoes)
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
1. Preheat the oven to 425°F (220°C).2. Place the beans, onion, garlic, parsley, and tapenade in a large bowl and stir gently. Dissolve the sugar in the lemon juice and add to the beans. Stir in about 2 tablespoons olive oil and let stand at room temperature for 30 minutes.3. Meanwhile, arrange the tomato “vines” (or the smaller tomatoes) in a single layer on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast until the tomato skins are lightly blistered, 6 to 8 minutes. Let stand at room temperature.4. To serve, spread the bean salad over serving plates, add a “vine” of tomatoes to each plate, and spoon over any remaining bean dressing and tomato roasting juices. Dress liberally with more olive oil.
Step by step:
1. Preheat the oven to 425°F (220°C).
2. Place the beans, onion, garlic, parsley, and tapenade in a large bowl and stir gently. Dissolve the sugar in the lemon juice and add to the beans. Stir in about 2 tablespoons olive oil and let stand at room temperature for 30 minutes.
3. Meanwhile, arrange the tomato “vines” (or the smaller tomatoes) in a single layer on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast until the tomato skins are lightly blistered, 6 to 8 minutes.
4. Let stand at room temperature.
5. To serve, spread the bean salad over serving plates, add a “vine” of tomatoes to each plate, and spoon over any remaining bean dressing and tomato roasting juices. Dress liberally with more olive oil.
Nutrition Information:
covered percent of daily need
