Marinated White Bean and Tomato Salad
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
Summer should be fun. For us, that means less time spent in the kitchen and more time spent eating on the patio, wine in hand. This marinated white bean and tomato salad (from Anna Stockwell’s new cookbook, For the Table) fits our ideal: It’s less than ten ingredients, can be made in advance and doubled for a crowd, plus, it’s vegetarian and gluten free.
Now, where’s that wine?
Recipe excerpt from the new book For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell, published by Abrams. Text © 2022 by Anna Stockwell. Photography by Chelsea Kyle.
½ cup extra-virgin olive oil
4 garlic cloves, thinly sliced
Two 15.5-ounce cans white beans, such as butter beans or cannellini, drained and rinsed
Zest of 1 lemon, finely grated
2 sprigs oregano, leaves removed (about 1 tablespoon fresh oregano leaves, or 2 tablespoons dried oregano)
2 pints cherry tomatoes or a couple large heirloom tomatoes, or a mix of shapes and sizes
1. In a small pot or skillet, place the oil and garlic and heat over medium-low until the garlic is just barely starting to turn golden brown and smells fragrant, about 5 minutes.
2. In a large bowl or resealable container, place the drained beans, pour the hot garlic oil over and toss to combine. Add the lemon zest and oregano and season to taste with salt. Let sit at least 1 hour at room temperature, or seal and transfer to the fridge overnight. About 1 hour before serving, remove from the fridge to bring up to room temperature so that the oil isn’t cold and congealed.
3. At 30 minutes or 1 hour before serving, halve the cherry tomatoes (or cut the heirlooms into big bite-size pieces or wedges) and season liberally with salt. This helps intensify the tomato flavor—please don’t skip this step. Let them sit in a separate bowl from the beans until just before ready to serve, then lift the tomatoes out (leaving the juices behind) and toss them into the beans. Taste and adjust seasoning as needed. If you want it to taste brighter, add a splash of sherry or red wine vinegar, and maybe add a few fresh oregano leaves. If you want a bit of spice, sprinkle in some crushed red pepper flakes. Transfer to a serving platter.