White Bean and Cherry Tomato Salad

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This terrific salad is a good side dish for a BBQ, potluck or picnic. This makes a sizable amount but it's easy to cut in half.

Ingredients Nutrition


  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.
Most Helpful

5 5

I loved this salad! My girlfriend made this and left me some...great salad and a great one if you are doing weight watchers....

5 5

This is very good! I cut the recipe in half and used canned beans instead of dried - used 2 cans Great Northern beans for the half recipe. Otherwise followed the recipe, though after tasting I added a little more vinegar (I like things tart). I was a little shy on mint so used what I had for the salad and garnished with basil instead of mint. The flavors were definitely more developed after chilling than they were when first made. Thanks for sharing!