Tomato and White Bean Salad

Recipe courtesy of Harvard University Dining Services

Serves 4tomato and white beans (tomato-and-white-beans.jpg)

  • 1 15-ounce can cannellini beans or white Northern beans, drained well
  • 1 small green pepper, diced
  • 1 medium-sized tomato, diced
  • 1 clove garlic, chopped fine
  • 1 tablespoon olive oil
  • 1 heaping tablespoon chopped fresh basil
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

In a medium-sized sauté pan over medium heat, warm the olive oil. Add the chopped green pepper and garlic and sauté, stirring often until pepper is tender. Add the beans and cook only long enough to warm and to let some of the liquid cook off.

Add the tomatoes and toss together with the beans and pepper. Cook only for a minute until tomatoes are warm. Season with salt and pepper.

Nutritional information per serving (1/4 of recipe):

Calories: 120 ⁄ Protein: 6 g ⁄ Carbohydrate: 16 g ⁄ Fiber: 5 g ⁄ Sodium: 35 mg*
Saturated fat: 0.5 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 2.5 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 0 mg

*with no salt; with a dash of salt in the entire recipe, 75 mg; with ¼ teaspoon salt in the entire recipe, 180 mg

Terms of Use

The aim of the Harvard School of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.