White Bean Rosemary Vinaigrette Salad
White Bean Rosemary Vinaigrette Salad
Ingredients
For the Salad
- 15 ounce cannellini beans, can, rinsed and drained
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 cucumber, medium, peeled, seeded, and diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts, toasted (optional)
- 4 cups arugula, or mixed greens, for serving (optional)
For the Rosemary Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon maple syrup, optional, for balance
Instructions
- 1
Prepare the rosemary vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, finely chopped fresh rosemary, Dijon mustard, minced garlic, kosher salt, freshly ground black pepper, and optional maple syrup until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the salad components: Rinse and thoroughly drain the cannellini beans. Halve the cherry tomatoes. Thinly slice the red onion. Peel, seed, and dice the cucumber. Chop the fresh parsley.
⏱️ 10 min
- 3
Toast pine nuts (if using): In a small dry skillet over medium-low heat, add the pine nuts. Toast for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning. Remove from heat and let cool.
⏱️ 5 min
- 4
Combine and dress the salad: In a large mixing bowl, combine the rinsed cannellini beans, halved cherry tomatoes, thinly sliced red onion, diced cucumber, and chopped fresh parsley. Pour the prepared rosemary vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min
- 5
Serve: If desired, arrange arugula or mixed greens on individual serving plates or in a large serving bowl. Top with the dressed white bean salad mixture. Sprinkle with the toasted pine nuts before serving.
Kitchen Tools
Nutrition Facts (per serving)
White Bean Rosemary Vinaigrette Salad
Ingredients
For the Salad
- 15 ounce cannellini beans, can, rinsed and drained
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 cucumber, medium, peeled, seeded, and diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts, toasted (optional)
- 4 cups arugula, or mixed greens, for serving (optional)
For the Rosemary Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon maple syrup, optional, for balance
Instructions
- 1
Prepare the rosemary vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, finely chopped fresh rosemary, Dijon mustard, minced garlic, kosher salt, freshly ground black pepper, and optional maple syrup until well combined. Set aside.
⏱️ 5 min - 2
Prepare the salad components: Rinse and thoroughly drain the cannellini beans. Halve the cherry tomatoes. Thinly slice the red onion. Peel, seed, and dice the cucumber. Chop the fresh parsley.
⏱️ 10 min - 3
Toast pine nuts (if using): In a small dry skillet over medium-low heat, add the pine nuts. Toast for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning. Remove from heat and let cool.
⏱️ 5 min - 4
Combine and dress the salad: In a large mixing bowl, combine the rinsed cannellini beans, halved cherry tomatoes, thinly sliced red onion, diced cucumber, and chopped fresh parsley. Pour the prepared rosemary vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min - 5
Serve: If desired, arrange arugula or mixed greens on individual serving plates or in a large serving bowl. Top with the dressed white bean salad mixture. Sprinkle with the toasted pine nuts before serving.