A Great Picnic Salad!

Cherry Tomato and White Bean Salad


Makes 4 to 6 servings.

This recipe is very tasty and right out of NYT Cooking. I served it at a family picnic and got rave reviews.  The original recipe included shaved Parmesan cheese (2 oz) but I thought it was over the top.  I like the fresh taste of the vegetables and adding cheese seemed to make the dressing thick.  I like the crunch of the onions and celery.

¼ c olive oil

3 T red wine vinegar

½ tsp Dijon mustard

¾ tsp salt

½ tsp pepper

1 small or ½ large red onion, sliced vertically in narrow pieces

2 cloves garlic, minced

2 pints cherry tomatoes, halved

4 c cooked cannellini or Great Northern beans, rinsed and drained

2 ribs celery, sliced thinly

¼ c chopped fresh parsley

In a large bowl, whisk the olive oil, vinegar, mustard, salt and pepper.  Stir in the onion and garlic.  Set aside to marinate for 15 to 30 minutes.

Once the tomatoes, celery and beans have been prepared, add to the dressing in the large bowl.  Gently toss together.  Just prior to serving fold in the parsley.

I’ve made this in advance and combined the dressing with the other ingredients right before serving.

Adding more and different fresh herbs would also go well.