If you are looking for a quick and nutritious lunch today, you need to try this Roasted Cherry Tomato & Cannelloni Bean Salad! Loaded with sweet roasted cherry tomatoes, nutrient packed cannelloni beans with fresh arugula and a tangy vinaigrette.
I can’t seem to get enough fresh salads these days. I mean, it’s summer, it’s hot and I’m all about easy eating. And lately I seem to be turning to Salads for most lunches. The other day I was looking through the pantry and came across a jar of cannelloni beans. Admittedly, it’s not an ingredient I use often because my kids are too keen. But sometimes It’s nice to just think about the adult taste buds right?
Are you Familiar with Cannelloni Beans
Well, if not, keep reading and you might just try them out soon as well. Cannelloni Beans are called white kidney beans, And they kind of have a smooth texture and a little bit of nutty texture. They are great in soups and even salads as show here. A great way to pack a salad full of protein and nutrients.
What Makes This Roasted Cherry Tomato & Cannelloni Bean Salad Great
Honestly, it’s just a great summer salad packed full of all kinds of goodness. It has minimal ingredients and comes together quickly. You can make it in advance, store it in the fridge and serve it with a dinner or even have it has a lunch.
What are Some Great Dishes To Serve With This Salad
As great as this salad is on it’s own, you can easily have it as a summer side dish to the Grilled Cajun Chicken Kebabs, Lemon Crusted Baked Cod, or even the Honey Lime Spiced Shrimp.
Here’s Some Other Salad Recipes You’ll Enjoy
- Feta & Tomato Salad Cups
- Roasted Potato & Cherry Tomato Salad
- Garden Vegetable Salad with a Honey Lime Dressing
Roasted Cherry Tomato & Cannellini Bean Salad
Ingredients
- 1 1/2 Cups cherry tomatoes
- 1 Cup cannellini beans
- 2 Tablespoons olive oil
- 2 Tablespoons white wine vinegar
- 1 Tablespoon lemon juice
- 1 Teaspoon sugar
- 1 clove Garlic crushed
- Small bunch of fresh chopped parsley
- Sea salt
- Fresh ground pepper
- Few handfuls of Arugula salad leaves
Instructions
- In a preheated oven of 375 degrees F, roast the tomatoes for about 30 minutes. They should be soft and juicy. Remove from oven, drain the juice off and set aside.
- Once the cherry tomatoes have cooled, mix them with the cannellini beans.
- In a small jar, mix together the olive oil. vinegar, lemon juice, garlic, salt, pepper, sugar and parsley. Shake well to combine flavours.
- Now, pour this over the tomatoes and cannellini beans. Cover and put in the fridge for about 1/2 hour to let the flavours blend.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
