To most people, summertime means swimming pools, lawn mowing, and family vacations. To the mom and food-enthusiast, it means potluck and cookout season. I belong to a wonderful collection of moms in the Chicago suburbs and we host potlucks bi-monthly throughout the summer, which means that every two weeks it’s time to come up with a new recipe. Back in the day (i.e. last summer) I really put effort into these dishes because I was trying to impress my new mommy-circle…however this summer my two kids are in even more activities and I’m struggling to find time for lunch, let alone prepare a unique and complex dish for next Thursday evening.
Thankfully, this past week I was been put on salad/appetizer duty, and I think found the perfect recipe that is tasty, simple, and made in 10 minutes or less. Best part: This White Bean and Tomato Salad is completely guilt-free yet full of flavor. Bonus: It’s vegetarian AND gluten-free for those with dietary restrictions.
Needless to say, the salad was a HUGE hit. Next time I make it (and there will definitely be a next time) I’m thinking I might toss in some cucumbers or green onions as well. Have any ideas on how to improve the recipe? Leave them in the comments.
Simple White Bean and Tomato Salad
Ingredients
• 1 can (15 oz each) cannellini beans, drained, rinsed
• 1 can (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained (I prefer to use Hunt’s)
• 1 cup sliced celery
• 1/4 cup loosely packed chopped fresh Italian (flat-leaf) parsley
• About 1 tablespoon balsamic vinegar (I used about 1½)
• Ground black pepper to taste
Directions
Simply combine all ingredients into one bowl and stir together. Allow to sit for 30 minutes to allow flavors to meld together.
About the Author
Julia S. is from Chicago and a huge love of all summer foods, particularly those prepared on the grill. Lately she’s been thriving on the sidelines of little-league games and has perfected the art of doing laundry without losing socks. She writes recipes on behalf of Hunt’s.
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