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Add all the ingredients except the parmesan cheese to a large bowl and gently toss to combine.
❤Rachel
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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!
This Cherry Tomato White Bean Salad is a taste of SUMMER and a TOTAL crowd pleaser!
It’s a great make-ahead recipe too!
Makes about 4 servings
Makes about 4 servingsIngredients:
- 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!
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
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!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Enjoy and remember to tag me @CleanFoodCrush in your creations! 
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!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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