The Kitchen · Salad
White Bean Salad with Goat Cheese
From The Kitchen
Creamy cannellini beans, tangy goat cheese and fresh herbs make this elegant salad a perfect side dish or light lunch.
Scale
Ingredients
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- ½ cup crumbled goat cheese
- 1 cup cherry tomatoes, halved
- ¼ cup finely diced shallot
- ¼ cup chopped parsley
- 2 tablespoons chopped basil
- Dressing: 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon, 1 garlic clove minced, salt and pepper
Method
- Combine the beans, tomatoes, shallot, parsley and basil in a serving bowl.
- Whisk together the dressing ingredients.
- Toss gently with the salad.
- Fold in the goat cheese just before serving.
Gina's tip
This salad tastes even better after resting in the refrigerator for 30 minutes.
Coach's Note
Elegant enough for company, easy enough for a Tuesday. Creamy beans and tangy goat cheese do all the work.
Serve With
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina