Pantry Pull: White Bean and Grape Tomato Salad with Dill

The summer salad that keeps on giving through winter... 

This is an easy summer salad, especially if you can walk out into your garden and fill your pockets with grape tomatoes or cherry tomatoes. Once those delectable little bulbs of goodness are long gone during the winter, you can still use the grape tomatoes in the produce aisles. It's been my opinion that out of all of the tomatoes during the cold months, it's the little grape or cherry tomato that has the most concentrated flavor. 

Like the use of grape tomatoes from the market during the winter months, it's the same with dill weed. If you have dill in your garden, you are blessed. If fresh dill isn't available, then dried dill weed is just fine - especially since the salad will be marinaded. Which reminds me...

Make this bean and tomato salad a day before serving, or at the very least in the morning if planning on serving it for the same-day dinner meal. It's the perfect salad or side dish for a picnic, too. If this salad is your picnic main dish, serve with a piece of crusty bread. 


2   (15 oz. each) cans cannellini beans, rinsed and drained

2 1/2  cups grape tomatoes or more, halved

2/3   cup red onion, thin slices and quartered

1/4   cup fresh dill, chopped (half the amount if using dried dill)

1/4   cup extra virgin olive oil   

3   Tablespoons fresh lemon juice

1   Tablespoon balsamic vinegar

2   garlic cloves, minced

Salt and pepper to taste


Okay, this is easy. Prepare and toss all of the ingredients in a mixing bowl. Season with salt and pepper. Let marinate at room temperature for one hour. Cover and chill. Before the meal, always best to let it sit for a while to take off the chill. 

Need ideas for wine pairing? Domestic or German Riesling, Walla Walla Chardonnay, French rosé, Italian Rosato, and if you insist on a red, go Oregon Pinot Noir. 


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