This Herby Marinated White Bean Salad is made with giant white beans, cherry tomatoes, sliced shallots, and lots of fresh herbs in a lemony marinade.Easy to make, no cooking necessary, and stays good for days in the refrigerator. Gluten-free & vegan.
6oz.cherry tomatoeshalved; you can also use about 2-3 tablespoons chopped sun-dried tomatoes instead
Handful of fresh dillbasil, oregano, mint, or other favorite herbs -- I did about 2 tablespoons each of fresh dill, oregano, and basil
Instructions
In a jar or small bowl, whisk together the olive oil, lemon juice and zest, white wine vinegar, garlic clove, Dijon, and salt and pepper. Taste, and adjust for your tastebuds if desired. Add in the shallots and let them rest in the dressing for a few minutes.
⅓ cup olive oil, ¼ cup fresh lemon juice, 1 tablespoon white wine vinegar, 1 garlic clove, 1 teaspoon Dijon mustard, Salt & pepper, 1 shallot
In a shallow bowl, combine the beans and tomatoes. Cover with the marinade, add the herbs, and stir to combine, coating all the beans. Cover and let rest at room temperature for an hour, or place in the refrigerator before serving.
3 cups cooked white beans, 6 oz. cherry tomatoes, Handful of fresh dill
Serve with greens or over toasted bread (my favorite way to enjoy them).
These marinated beans will keep in an airtight container in the refrigerator for up to 5 days, absorbing more flavor from the marinade as they sit.