Dilled White Bean Salad and Tomatoes
Bright, fresh, and effortlessly elegant, this Dilled White Bean Salad with Tomatoes is a wholesome, flavor-packed dish perfect for any occasion. Featuring tender white beans, vibrant cherry tomatoes, and a generous sprinkle of fragrant fresh dill, this salad is tossed in a zesty dressing made with extra virgin olive oil, fresh lemon juice, Dijon mustard, and a touch of honey. Finely diced red onion adds a delightful crunch, while optional baby arugula provides a peppery base for serving. Ready in just 15 minutes and requiring no cooking, this nutrient-rich recipe is perfect for quick lunches, light dinners, or impressive side dishes. Serve it freshly made or chilled to let the flavors meld—either way, this simple yet sophisticated salad is destined to become a favorite.
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Recipe Information
Ingredients
- 2 cups cooked white beans (such as cannellini or navy beans)
- 1.5 cups cherry tomatoes, halved
- 2 tablespoons fresh dill, finely chopped
- 0.25 cup red onion, finely diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper, freshly ground
- 2 cups baby arugula (optional, for serving)
Instructions
Start by rinsing and draining the cooked white beans thoroughly to remove excess starch. Place them in a large mixing bowl.
Add the halved cherry tomatoes, finely chopped dill, and finely diced red onion to the bowl with the beans. Toss gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until the dressing is well emulsified.
Pour the dressing over the bean and tomato mixture. Gently toss everything to ensure the beans and vegetables are evenly coated with the dressing.
Taste the salad and adjust seasonings as needed, adding more salt or pepper to your preference.
If using arugula, place a bed of arugula on a serving platter or individual plates. Spoon the dilled white bean salad over the top.
Serve immediately for the freshest flavor, or refrigerate for up to 24 hours to allow the flavors to meld together. If refrigerated, let the salad sit at room temperature for about 10 minutes before serving.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 17.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2872 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
