Sep 27, 2017

Roasted Tomato & White Kidney Bean Salad

A fabulous vegan, warm salad for a cool evening. If you don't like white beans – also known as Cannellini Beans - you can use Northern white beans. 


  • 1 pint cherry tomatoes, halved
  • 2 teaspoons extra-virgin olive oil
  • Sea salt & ground pepper to taste 
  • 15 ounce can of beans, drained and rinsed
  • 1/3 cup chopped fresh basil 
  • 1/3 cup thinly sliced red onion 
  • 1/4 cup pesto sauce  (you can pre make this vegan recipe to yield  1 cup:  2 cups basil, 1/2 c pine nuts, 1 clove garlic chopped, 1 T lemon juice, 3T nutritional yeast. Combine solid ingredients in blender and pulse until course. Drizzle in the olive oil add salt pepper lemon and used. Pulse to combine.)
  • arugula or mixed greens
  • lemon juice or balsamic vinegar
  • Chopped walnuts to taste


  1. Preheat oven to 400 degrees. Toss cherry tomatoes with olive oil on a baking sheet. Season with salt and pepper. Roast 15 minutes until slightly shriveled. Remove and set aside.
  2. In a medium bowl, toss together roasted tomatoes, white beans, onions, basil and pesto. Season with salt and pepper. 
  3.  Place greens in individual bowls. Add your bean mixture. 
  4. Drizzle with lemon juice or balsamic  vinegar. Top with chopped walnuts to taste.