Name: Cannellini Bean Salad
Prep time: 30 min
Total time: 55 min
Yield: Serves 6
Cuisine: italian
Ingredients: 2 cans (14 ounces each) cannellini beans, rinsed and drained; 1 medium red onion, finely chopped; 2 garlic cloves, crushed; 3 tablespoons coarsely chopped flat-leaf parsley or torn basil leaves; 2 tablespoons jarred olive tapenade; 1/2 teaspoon granulated sugar; Juice of 1 lemon; 2 tablespoons extra-virgin olive oil, plus more for brushing and dressing; 6 vines baby tomatoes, about 6 fruit each (may substitute 12 roma tomatoes or 2 pints grape tomatoes); Sea salt and freshly cracked black pepper, to taste

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Adapted from Alastair Hendy | Cooking for Friends | Ryland Peters & Small, 2000

Tomatoes grow on bushes, not vines, yet we call tomatoes sold on the stem “vine tomatoes,” probably because they look vaguely like a bunch of grapes. Roasted on their stems, they keep that just-picked look on the plate.–Alastair Hendy

LC Greater Than The Sum Of Its Parts Note

This recipe is ridiculously greater than the sum of its parts. The tapenade element in the vinaigrette is one we’ll remember and try again, perhaps with steamed green beans, boiled new potatoes, tuna canned in olive oil, and a deconstructed salad of feta, tomatoes, and red onion. That’s just for starters. Got an idea for how else to use it? Let us know in a comment below.

Cannellini Bean Salad

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30 M
55 M
Serves 6

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Ingredients

2 cans (14 ounces each) cannellini beans, rinsed and drained
1 medium red onion, finely chopped
2 garlic cloves, crushed
3 tablespoons coarsely chopped flat-leaf parsley or torn basil leaves
2 tablespoons jarred olive tapenade
1/2 teaspoon granulated sugar
Juice of 1 lemon
2 tablespoons extra-virgin olive oil, plus more for brushing and dressing
6 vines baby tomatoes, about 6 fruit each (may substitute 12 roma tomatoes or 2 pints grape tomatoes)
Sea salt and freshly cracked black pepper, to taste

Directions

1. Preheat the oven to 425°F (220°C).
2. Place the beans, onion, garlic, parsley, and tapenade in a large bowl and stir gently. Dissolve the sugar in the lemon juice and add to the beans. Stir in about 2 tablespoons olive oil and let stand at room temperature for 30 minutes.
3. Meanwhile, arrange the tomato “vines” (or the smaller tomatoes) in a single layer on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast until the tomato skins are lightly blistered, 6 to 8 minutes. Let stand at room temperature.
4. To serve, spread the bean salad over serving plates, add a “vine” of tomatoes to each plate, and spoon over any remaining bean dressing and tomato roasting juices. Dress liberally with more olive oil.

Tuxedo Variation

Main Course Cannellini Bean Salad with Roasted Tomatoes and Fish
Make this side dish into a more substantial something by placing chunks of blackened salmon, roasted cod, sautéed mullet, grilled monkfish, or the like alongside or atop the bean salad.