A bean salad sounds so plain, but when you pair it with summer tomatoes and CSA flat parsley, you're really headed in the right direction. This was actually a quickly whipped together lunch. The husband and I were just full from an earlier meal and it was HOT and humid. We both felt like something light, healthy and bright. The herbs and lemon easily accomplished that with protein packed beans. 

It seems silly, but this lunch made me excited about parsley. Usually, I find it to just be a bad catering garnish. How much does it really add? But that was before our CSA sent this along. It's peppery but not harsh. It deserves the spotlight here.  

Cannellini Bean Tomato Salad

serves 2-3 as a main dish


  • 15.5 oz can of cannellini beans
  • juice of 1/2 lemon
  • 4 turns of a pepper grinder
  • pink hymmilan sea salt, to taste
  • 1/2 cup loosely packed parsley (flat) 
  • 2 medium tomatoes, de-seeded
  • 1 tablespoon olive oil  

 ///Directions/// Slice the tomatoes in half and lightly squeeze over the sink. It's a super quick way to get rid of the extra seeds and liquid from a tomato. Chop roughly and add to a dish with the remaining ingredients. Toss to coat beans and tomatoes. 

Serve with toast or stale bread to soak up the dressing.

Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.