White Bean and Roasted Cherry Tomato Salad with Basil, Chili, and Capers
 
 
A simple white bean and roasted cherry tomato salad with the fresh flavors of basil, capers, and a white balsamic vinaigrette. Great on its own for a quick lunch or toss it with pasta for a more substantial meal.
Yield: 4 servings
Ingredients
  • ¼ tsp Dijon mustard
  • 1¼ tsp white balsamic vinegar, plus more to taste
  • sea salt flakes and freshly ground black pepper
  • 7 tbsp extra virgin olive oil
  • ½ tsp red pepper flakes
  • 2 garlic cloves, grated
  • 1 (15 oz) cans cannellini beans, drained and rinsed
  • 1 lb cherry tomatoes
  • handful of basil
  • 2½ tbsp capers, drained and rinsed
Instructions
  1. Heat oven to 400F.
  2. While the oven is heating, whisk together the mustard, vinegar, and 5 tbsp of the olive oil. Stir in the red pepper flakes and the garlic. Season to taste with salt and black pepper. Toss half of this dressing with the beans in a serving dish and allow to marinate while you prepare the tomatoes.
  3. Toss the cherry tomatoes with the remaining 2 tbsp olive oil. Season to taste with salt and black pepper, then spread on a parchment-lined baking sheet and roast for 150-20 minutes. Allow to cool slightly.
  4. Tear the basil leaves into bite-sized pieces. Toss it into the white beans along with the tomatoes and capers. Season again to taste and serve warm or at room temperature.
Notes
Recipe from From the Oven to the Table
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/12/white-bean-and-roasted-cherry-tomato-salad-with-basil-chili-and-capers.html