Turn off the Oven! Cool Summer Tomato & White Bean Salad

I don't know about where you live, but here in Chicago it's been hot! I'm usually kind of crazy, and keep using my oven and stovetop all summer, but this week I decided to actually try to keep our kitchen cool. This white bean and tomato salad was part of an easy weeknight dinner, and I didn't turn on a single burner as I prepared our meal. I served this with grilled veggies that I had put on skewers, and with a chilled avocado soup (which I didn't love). This salad was a gem! I felt like it was a good source of protein, with lots of vitamins from the tomatoes, and enough olive oil to keep it from tasting healthy! I can't wait until local tomatoes show up at farmers markets in our area, because I know fresh tomatoes would take this salad over the top!



The original recipe called for dill, which I think screams summer. But I happened to have a ton of extra rosemary in my fridge, so that's what I used! Rosemary is a natural pairing with the dressing that this salad marinates in, so it blended really well. This was great for lunch, too, and extra frozen (then thawed) or grilled veggies could be mixed in for a complete 1-dish meal.

I couldn't resist these colorful "Mixed Medley" cherry tomatoes from Trader Joe's!

Tomato and White Bean Salad
Modified from Bon Appetit, June 2o10

•2 15-ounce cans cannellini (white kidney beans), rinsed, drained
•2 1/2 cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
•2/3 cup diced red onion
•2 sprigs rosemary, minced
•1/4 cup extra-virgin olive oil
•3 tablespoons fresh lemon juice
•1 tablespoon balsamic vinegar
•2 garlic cloves, pressed

Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour.

DO AHEAD Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.