Cherry Tomato White Bean Salad

Double or Triple up on this recipe to bring to all of your BBQ’s and parties this weekend!

A bit of a fresh Caprese, or margarita flair with those light tasting, mild cannellini beans, YUM!

Makes about 4 servings

Ingredients:

• 2 pints cherry or grape tomatoes, halved
• sea salt and fresh ground black pepper, to taste (about 1/8 a teaspoon each)
• 1 Tbsp red wine vinegar, apple cider vinegar, or balsamic vinegar
• 2 Tbsp extra virgin olive oil
• 2 fresh garlic cloves, minced or pressed
• 1/4 tsp crushed red pepper flakes, or to taste
• 1 can (15oz.) cannellini beans, drained and rinsed well
• a small handful of fresh basil, chopped
• 1/3 cup shaved Parmesan cheese

Instructions:

Add all the ingredients except the parmesan cheese to a large bowl and gently toss to combine.Cover and refrigerate for up to 1 hour to marinate and blend the flavors.Best eaten within 24 hours. Just before serving, sprinkle with parmesan and enjoy!

❤RachelEnjoy and remember to tag me @CleanFoodCrush in your creations! ❤Rachel

Cherry Tomato White Bean Salad

Category Salads

Ingredients

• 2 pints cherry or grape tomatoes, halved
• sea salt and fresh ground black pepper, to taste (about 1/8 a teaspoon each)
• 1 Tbsp red wine vinegar, apple cider vinegar, or balsamic vinegar
• 2 Tbsp extra virgin olive oil
• 2 fresh garlic cloves, minced or pressed
• 1/4 tsp crushed red pepper flakes, or to taste
• 1 can (15oz.) cannellini beans, drained and rinsed well
• a small handful of fresh basil, chopped
• 1/3 cup shaved Parmesan cheese

Instructions

1. Add all the ingredients except the parmesan cheese to a large bowl and gently toss to combine.
2. Cover and refrigerate for up to 1 hour to marinate and blend the flavors.
3. Best eaten within 24 hours.
4. Just before serving, sprinkle with parmesan and enjoy!

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