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Heirloom tomatoes, butter beans, onions, fresh herbs, and a light vinaigrette combine for a light and satisfying salad. Whether you’re looking for vegetarian butter bean recipes or a tomato salad that can be made ahead for meal prep, you’ll love this simple recipe. 

An overhead close-up photo of shallow bowl filled with a salad made from giant white beans, heirloom tomato wedges, cherry tomato halves, thinly sliced red onion and fresh basil leaves. A healthy red, white, and green vegetarian butter bean salad.

If you’re searching for a light, summery, nutritious recipe packed with flavor and easy to make, look no further than this vibrant White Bean Tomato Salad. Inspired by the renowned White Bean Tomato Salad from Erewhon in Los Angeles, this recipe combines creamy, satisfying butter beans with the bright freshness of ripe tomatoes.

It’s a dish that’s perfect for meal prepping and works wonderfully as a side or a main, depending on your mood and occasion. 

Legumes are a staple of Mediterranean, Blue Zones, and plant-based diets, as well as others worldwide. Not only are they inexpensive (usually), they are filled with fiber and protein. 

Ingredients That Make a Difference

This tomato salad recipe uses just a few simple ingredients, so it’s important to use the best quality, flavorful tomatoes, herbs, and olive oil. 

A bowl of cooked butter beans in a white bowl alongside a small dish of olive oil, cherry and heriloom tomatoes, and a red onion on a white marble countertop. Fresh parsley and basil are in the corner. These are ingredients for a healthy vegetarian butter bean salad recipe.

Butter Beans 

The base of this salad is made up of tender, buttery giant white beans. White beans’ rich and creamy texture pairs beautifully with the tangy vinaigrette, fresh tomatoes, onion, and herbs. To make this recipe extra speedy, we used canned Italian Bianchi di Spagna (Butter Beans) from Carmellina. 

If you prefer using dried beans, heirloom varieties from Rancho Gordo, like Gigante or Royal Corona beans, make an excellent choice. These beans, while requiring more time and effort to cook, are really special and delicious. If you can’t find any giant white beans, a smaller variety such as Cannellini works here too. 

Fresh Tomatoes and Herbs

The tomatoes in this recipe are crucial for adding juicy brightness. For variety, we use a mix of heirloom and cherry tomatoes. However, any ripe and juicy tomatoes will do. Feel free to adjust the tomatoes based on what’s available or in season.

While Erewhon’s version of the Giant White Bean Tomato salad uses parsley, we love to add basil. Fresh basil leaves provide an aromatic lift that is perfect with tomatoes, while parsley adds a touch of color and extra flavor if you choose to include it. Both herbs are versatile and can be adjusted according to your preference.

Simple Dressing

The dressing is a simple yet flavorful concoction of extra virgin olive oil, white balsamic or red wine vinegar, and a squeeze of fresh lemon juice. This trio of ingredients combines to create a bright and balanced vinaigrette that enhances the natural flavors of the beans and tomatoes. Season with flaky sea salt and freshly cracked pepper to taste. The salt helps to bring out the beans’ creamy texture, while the pepper adds a hint of warmth. 

Beautiful overhead food photography of a white rimmed plate filled with heirloom tomato, butter bean, and basil salad with silver serving utensils. The salad sits on a marble counter with a small dish of dressing and loaf of homemade sourdough on the side.

White Bean Tomato Salad Served with Homemade Sourdough

 

A Perfect Meal Prep Salad

One of the standout features of this White Bean Tomato Salad is its suitability for meal prep. Unlike salads with lettuce, which can wilt and become soggy, this dish improves with time.

The beans absorb the vinaigrette, allowing the flavors to meld beautifully as they sit. Make it in advance and let it marinate in the refrigerator for a few hours—or overnight—for a salad that’s even more flavorful and ready to go when you are.

A ceramic rimmed dish filled with a healthy white bean salad made with butter beans, tomatoes, basil, and sliced red onion. Serving Suggestions

This Giant White Bean Tomato Salad is incredibly versatile. Serve it as a refreshing side dish alongside grilled fish for a light, nutritious meal. 

Alternatively, enjoy it alongside a crisp green salad. The beans add substance and a protein boost, transforming a simple side salad into a hearty meal.

For a more substantial option, serve the salad on top of a slice of crusty bread. The bread absorbs some of the vinaigrette and makes for a rustic bruschetta-inspired lunch or snack.

As mentioned, this butter bean recipe works well as a meal prep light lunch. It’s also delicious with a diced avocado and tender butter lettuce gently tossed in just before eating. 

More Bean Recipes You’ll Love

Yield: 4 servings

Butter Bean and Tomato Salad

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Fresh and simple, this white bean tomato salad is a favorite butter bean recipe. This recipe was inspired by the White Bean Tomato Salad at Erewhon. It takes just a few minutes to make and is perfect for meal prep, as it's even tastier after marinating for a few hours.

Close-up photo of a butter bean and tomato salad with fresh basil and parsley. The tomatoes are red and yellow heirloom tomatoes.

Ingredients

  • 1 1/2 cups (14 oz. can) cooked butter beans or other white beans
  • 2 medium sized heirloom tomatoes
  • 5 cherry tomatoes
  • 1/2 red onion
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic or red wine vinegar
  • squeeze of fresh lemon juice
  • flaky sea salt, to taste
  • freshly cracked pepper, to taste
  • 1 cup fresh basil leaves, roughly torn
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Prepare the Beans: Drain and rinse your canned butter beans thoroughly. If using dried beans, soak overnight, then cook them until tender and let them cool.
  2. Slice the Vegetables: Cut the heirloom tomatoes into bite-sized wedges and halve the cherry tomatoes. Halve the onion and remove the skin. Cut into thin slices.
  3. Assemble the Salad: Place the drained beans, sliced tomatoes, and onion into a serving or food storage container.
  4. Dress the Salad: Drizzle the salad with olive oil, vinegar, and lemon juice. Season with salt and pepper to taste and gently toss to combine.
  5. Add Herbs: Top with fresh basil and parsley if using. Enjoy right away or refrigerate for up to 2 days.

Notes

Beans: Feel free to use another giant bean variety such as Gigante or Royal Corona if you'd like. You can cook them from dried, though the recipe will take much longer. Smaller white beans such as Cannellini can be also be used. I used Carmellina brand Italian canned butter beans.

Serving: White Bean Tomato Salad is a vegetarian great meal-prep lunch or side salad for dinner. It's also tasty added to greens and topped with avocado just before eating.

Nutrition Information:
Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 215Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 156mgCarbohydrates: 25gFiber: 7gSugar: 8gProtein: 7g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Mediterranean / Category: Salad