If you are looking for a quick and nutritious lunch today, here is something you might like to try! For me, today has to be a salad day after all the cookie bars I ate yesterday! They were pretty good, I have to admit. Today, lets try something a little lighter!
Roasted Cherry Tomato and Cannellini Bean Salad
1 1/2 Cups/300 grams of cherry tomatoes
1 Cup/180 grams of cannellini beans
2 Tablespoons of olive oil
2 Tablespoons of white wine vinegar
1 Tablespoon of fresh lemon juice
1 Teaspoon of sugar
1 Garlic clove, crushed
Small bunch of fresh chopped parsley
Fresh ground pepper
Few handfuls of Arugula salad leaves
In a preheated oven of 375 degrees F, roast the tomatoes for about 30 minutes. They should be soft and juicy. Remove from oven, drain the juice off and set aside.
Once the cherry tomatoes have cooled, mix them with the cannellini beans. In a small jar, mix together the olive oil. vinegar, lemon juice, garlic, salt, pepper, sugar and parsley. Shake well to combine flavours. Now, pour this over the tomatoes and cannellini beans. Cover and put in the fridge for about 1/2 hour to let the flavours blend.
When ready to serve, remove from fridge and spoon over the arugula leaves. Top with a sprinkling of fresh chopped parsley.
Great summer side dish!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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