Cannellini and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil

As pretty on a patio table in the summer time as it is refreshing and delicious, this light and cooling bean salad is a favourite — and a wonderful idea if you're being buried under fresh garden grape or cherry tomatoes. Little preparation time is needed for this simple recipe adapted from an old Canadian Living magazine entry.

This is my contribution to Eating with the Season, a food event hosted by Maninas.
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil


2/3 cup dried cannellini (white kidney) beans
1 pint grape tomatoes, halved
large handful fresh parsley, trimmed
1/4 cup grated fresh Parmesan cheese


1/4 cup olive oil
1 sprig of fresh rosemary
3 garlic cloves, peeled and slightly mashed
1 teaspoon lemon zest
juice from 1 lemon
fresh ground black pepper

Rinse the cannellini beans under cold running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and cover again with cold water in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft but not falling apart. Drain and set aside to cool.

Heat the olive oil in a small saucepan over medium heat with the sprig of rosemary and the garlic. Once the rosemary begins to sizzle, just a few minutes, remove from heat and let stand for 20 minutes to let the flavours of rosemary and garlic infuse the oil.

Discard the sprig of rosemary and remove the garlic from the oil. Set aside the oil and add the garlic to a small food processor along with the lemon zest and lemon juice. Process until smooth. Season with pepper.

Drizzle the dressing over the beans and let stand for a few minutes for the flavours to absorb. Gently fold in the tomatoes, parsley, Parmesan cheese and the reserved olive oil, and serve.

Serves 4 to 6.


Divya said...

Hey Lisa, that looks pretty colorful. I use the canned cannellini beans, hence they always turn out mushy in the dish I make, and therefore I avoid them. Soaking and cooking them separately seems to have eliminated that problem... it looks beautiful.

karuna said...

yummy summery salad. loved the dressing

Rachel said...

The dressing sounds interesting!!!

Ivy said...

This is one of our favourite salads, the dressing is different which I would like to try and it sounds good.

Beth said...

Im loving this salad. This will have to be a treat just for me as hubby says (thinks) he doesn't like canellnin beans!! He's seriously missing out

Jen said...

This looks like the perfect end of summer meal- especially with the lemon dressing.

eatme_delicious said...

Mmm I LOVE grape tomatoes! This looks great.

Mallika said...

This must be bursting with flavour, I can see it in the pic! I might go for tinned bean though coz it's all ready prepared.

Kevin said...

That salad looks good,. I like the beans in it.

Bellini Valli said...

This salad highlights all the flavours and colours of the season...we have to say goodbye to summer it seems ....even if I'd rather not:D

Susan from Food Blogga said...

Hi Lisa,
This is the ideal late summer salad. I love chickpeas and tomatoes together and could a big bowl of this pasta right about now to quell my growling stomach.

Holler said...

This looks good Lisa. A nice mixture of textures and flavours!

Astra Libris said...

I love cannellini beans!! Your salad looks so refreshing... I feel rejuvenated just looking at your beautiful photo! What a perfect summer recipe...

Jeena said...

That is one tasty looking salad!!