If you are looking for a quick and nutritious salad, give this Cannelloni Bean Salad a try. Loaded with sweet roasted cherry tomatoes, nutrient packed cannelloni beans, fresh arugula and a tangy vinaigrette. A great dish when you are looking for something a little lighter.
Good afternoon friends! I hope June is off to a great start and everyone is gearing up for summer. I’ve been cooking a lot of lighter meals and really thinking about some of my favourite salads. And so far this season my favourite has been my Chicken Caesar Pasta Salad. Have you had a chance to try that one out yet? It’s delicious.
And this salad we have here today is 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.
Don’t forget to check out more Easy Recipes Using Cherry Tomatoes!
What is This Cannelloni Bean Salad Like
- Difficulty – This salad requires one part to be cooked that takes about 30 minutes. Apart from that, it’s super easy with not too many ingredients. And, it can be made in advance.
- Taste – This salad is served with a tangy Lemon Vinaigrette (which happens to be my favourite!)
- Serving – In the recipe card at the end of the post, you will see I said it serves two. That would make it big portions. So, you could easily stretch it to four servings with other dishes.
Ingredients
- Cherry tomatoes – Cherry/grape tomatoes are fantastic for roasting and serving in salads. They are small, juicy, sweet and very flavourful.
- Cannelloni beans – These are white kidney beans and you can buy them pre cooked in jars or cans at your local supermarket. They are also available dry, where you will have to soak and cook them. This recipe uses pre cooked cannelloni beans.
- Arugula – Arugula is a peppery dark green leafy vegetable. In the Uk, Australia and New Zealand it’s usually referred to as rocket.
- Vinaigrette – I wrapped this salad up with an easy homemade vinaigrette. I used olive oil, white wine vinegar, lemon juice, sugar, garlic, salt, pepper and fresh minced parsley.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Roast tomatoes – Preheat oven to 350ºF/180ºC. Place the cherry tomatoes in an 8 x 8 inch baking dish. Drizzle over the olive oil and roast for about 30 minutes until the tomatoes have blistered and cooked. Remove from the oven and allow to cool for about 5 minutes.
- Combine salad ingredients – In a large salad bowl combine the roasted cherry tomatoes, cannelloni beans and the arugula.
- Make vinaigrette – In a small bowl combine the olive oil, vinegar, lemon juice, sugar, garlic, salt, pepper and parsley. Whisk well to combine.
- Finish and serve – Pour the vinaigrette over the salad and toss well. Can be served at room temperature or chilled for about 30 minutes and served cold.
Recipe Tips
- Roasting tomatoes – Make sure your tomatoes are roasted well and not hard when you take them out of the oven. Mine took exactly 30 minutes, but yours could be slightly longer or even quicker. It really depends on your oven as well as the ripeness of the tomatoes you are using.
- Using cannelloni beans – I used the white beans that come in a jar/can. They really need to be rinsed well. I put my in a colander and put them under cold water for a minute or so. Gently shake the colander as your pour over the water. Don’t shake too hard or the beans will start to fall apart.
Substitutions
- Arugula – You could opt to use baby spinach leaves, baby kale or watercress. They will all work perfectly in this salad.
- Vinaigrette – If you’d like to use something different, feel free. You could use just olive oil, vinegar and salt if you’d like. Alternatively, use one of your favourite vinaigrette. I don’t recommend creamy dressings for this salad.
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.
Frequently Asked Questions
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.
Slow Roasted Cherry Tomatoes
Roasted Cherry Tomato Orzo Pasta Salad
Cherry Tomato Breakfast Omelette
Roasted Cherry Tomato & Cannellini Bean Salad
Ingredients
- 1 1/2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 cup cannellini beans
- Few handfuls of Arugula salad leaves
For the vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 clove garlic minced
- 2 tablespoons fresh parsley minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350ºF/180ºC. Place the cherry tomatoes in an 8 x 8 inch baking dish. Drizzle over the olive oil and roast for about 30 minutes until the tomatoes have blistered and cooked. Remove from the oven and allow to cool for about 5 minutes.
- In a large salad bowl combine the roasted cherry tomatoes, cannelloni beans and the arugula.
- In a small bowl combine the olive oil, vinegar, lemon juice, sugar, garlic, salt, pepper and parsley. Whisk well to combine.
- Pour the vinaigrette over the salad and toss well. Can be served at room temperature or chilled for about 30 minutes and served cold.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
