This 5-ingredient kale salad recipe only takes a few minutes to make and goes well with just about anything! The kale salad I’ve made a million times. ♡ If you’re looking for a delicious kale salad recipe to keep in your back pocket, this simple formula won’t let you down! It’s easy to whip up […]
This 5-ingredient kale salad recipe only takes a few minutes to make and goes well with just about anything!
The kale salad I’ve made a million times. ♡
If you’re looking for a delicious kale salad recipe to keep in your back pocket, this simple formula won’t let you down! It’s easy to whip up in a few minutes with any kind of fresh kale, lemon, olive oil, Parmesan and your choice of nuts. It’s rich in nutrients, full of vitamins, minerals, protein, fiber, and antioxidants. It’s easy to customize with whatever add-ins you might like to include. And it’s one of those salads that magically seems to go with everything.
I’ve been making this one for over a decade now, and even the kale skeptics in my life have always enjoyed it. So if you’re looking for a quick and healthy green salad to go with dinner tonight, grab some kale and it can be ready to enjoy in minutes.
Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.
It’s light yet satisfy…
Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish.
It’s light yet satisfying, comes together with simple ingredients and methods, and is perfect for the seasonal transition. Grab your bread because soup is on!
We’ve shared a minestrone recipe before and this one is similar…but with a twist: potatoes instead of pasta!
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of…
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!
Why we love this recipe
Maybe you’ve heard of Tuscan chicken—what about Tuscan shrimp? This rock solid meal idea stars a protein cooked in a creamy sauce with sun-dried tomatoes and spinach. While chicken is a popular way to serve it, we love making it with shrimp as a seafood option!
The juicy shrimp shines in the creamy, lemony sauce, surrounded by tangy capers and chewy sun-dried tomatoes. It’s so quick and simple to whip up, and pleases any shrimp lover—hands down! We love serving it with rice to keep it as a gluten-free dinner idea, but you can also serve with pasta or sauteed veggies to round out the meal. As two cookbook authors, we’re always looking to make reliable easy dinner ideas: and this one is a big winner in our house.
Featured reader comment
“We made the Tuscan Shrimp tonight and it was most delicious! The sauce had so much rich flavor, we used half and half and whole milk. The jammy strips of sun dried tomatoes were a really yummy surprise. The recipe was thorough and easy to follow. Another incredibly delicious recipe from A Couple Cooks!” -Renata
Ingredient notes for Tuscan shrimp
We like to call this Tuscan shrimp recipe “Marry Me Shrimp,” because if you make it for someone they just might offer a marriage proposal! But in all seriousness, it’s similar to the recipe “Marry Me Chicken”, which also features a creamy sauce with sun dried tomatoes. Here’s what you’ll need for this recipe and a few notes on whether substitutions work:
Medium shrimp: Use deveined medium shrimp for this recipe (they may be labeled 41 to 50 count), either shelled or tail on. Use either fresh or frozen; we find fresh shrimp is slightly better—and if you can, buy wild caught.
Olive oil and salted butter: A combination of olive oil and butter makes a rich, flavorful sauce.
Fresh garlic: Fresh garlic is required for the best flavor; do not substitute jarred garlic. If necessary, substitute ½ teaspoon garlic powder.
Sun dried tomatoes: The bright flavor of sun dried tomatoes makes the dish! We do not suggest using a sun dried tomato substitute here.
Capers: Capers add a salty, briny pop—use them if at all possible. If you don’t have them, add a few more pinches of salt.
Heavy cream and milk: We like using a combination of heavy cream and milk, but you can also use half and half. The richness of the cream makes the body of the sauce, so we don’t recommend using only milk.
Ways to serve Tuscan shrimp
There are many ways to serve Tuscan shrimp—which makes it a very versatile recipe for serving! Here are a few ideas for making it into a quick and easy dinner idea:
Add pasta like linguine, penne, spaghetti, or bucatini
If you’d like to serve this Tuscan shrimp as a dish where the pasta is mixed into the sauce, here’s what to do.
Add 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked.
Gently mix through the sauce until combined.
Storing leftovers
This Tuscan shrimp recipe is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, Alex and I are not huge fans of next day shrimp (just our personal preference), so we find it’s best within a day or so. Reheat gently on the stovetop before serving.
This Tuscan shrimp recipe is gluten-free and pescatarian.
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.
How do I know when the shrimp is cooked?
Shrimp cooks quickly, so keep a close eye on it. It’s done when it turns pink and opaque throughout. Overcooked shrimp will be tough and rubbery.
What can I serve with Tuscan shrimp?
This dish pairs well with a variety of sides. Try serving it over pasta, rice, or mashed potatoes. You could also serve it with crusty bread to soak up the delicious sauce.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can measure out the sauce and vegetable ingredients ahead of time and store them separately in the refrigerator. Cook the shrimp just before serving to ensure it stays tender and juicy.
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!
Ingredients
1 1/2 pounds medium shrimp, tail on (wild caught if possible)
Pat the shrimp dry with a paper towel. Place it in a bowl and mix with ¾ teaspoonof the salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
Add the olive oil to a large skillet and heat over medium heat. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and nearly cooked through, turning them with tongs (they will become fully cooked when adding back to the sauce at the end). Remove to a plate.
Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
Add the spinach and cook until wilted, about 1 minute, then return the shrimp to the pan and warm it for about 1 minute, spooning the sauce over the shrimp. Serve topped with the sauce and grated Parmesan cheese.
If serving with pasta: add in 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately. Leftovers store for up to 1 day refrigerated.
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.
Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.
Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!
Why you’ll love this easy roasted tomato pasta
Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.
How to make vegan roasted tomato pasta
Find the complete recipe with measurements in the recipe card below.
Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.
Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.
Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.
I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.
Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.
This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.
What kind of tomatoes are best for roasted tomato pasta?
Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.
What else can I add to this pasta dinner?
Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.
How do you store the leftovers?
Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
While the tomatoes roast, cook the pasta according to package instructions.
Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
Serve with some grated parmesan (I used Violife) and more basil.
Notes
This is also good with some dollops of vegan ricotta throughout.
For gluten free, use gluten free pasta noodles or zucchini noodles.
For some added protein, consider serving with grilled tofu.
This roasted vegetable pasta is tossed with lots of caramelized roasted veggies and a delicious balsamic garlic butter sauce. So simple and delicious! This roasted veggie pasta was an instant hit in our house! I mean, it’s hard to go wrong in our book with mixing a big pan of caramelized veggies with pasta. But […]
This roasted vegetable pasta is tossed with lots of caramelized roasted veggies and a delicious balsamic garlic butter sauce. So simple and delicious!
This roasted veggie pasta was an instant hit in our house!
I mean, it’s hard to go wrong in our book with mixing a big pan of caramelized veggies with pasta. But we loved the simplicity of the butter-balsamic-garlic sauce here, which perfectly complemented the flavors of the roasted veggies without overpowering them. When tossed with a generous handful of salty freshly-grated Parm and lots of fresh basil, this dish was absolutely bursting with big, fresh, summertime flavors. We went back for seconds…and then thirds! Couldn’t get enough of this one. ♡
The veggie options here are totally flexible, so please feel free to use whatever sounds good (or is overflowing in your garden, if you happen to have a green thumb!). You could also add in an extra protein if you’d like (such as chicken, sausage, shrimp, etc). And while I love the warm roasted veggies here fresh out of the oven, we can vouch that this recipe tastes equally delicious served as more of a cold pasta salad, so be sure to enjoy those leftovers too.
This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy…
This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy rich cheese, fresh basil, and a drizzle of olive oil and vinegar make each bite a masterpiece. This one is a must-make summer recipe!
Why we love this recipe
Peach season is glorious, and what better way to enjoy it than a peach burrata salad? Eating sweet, ripe juicy peaches with creamy, rich burrata cheese is one of life’s great pleasures. Top it with fresh basil, olive oil, and balsamic, and each bite will make you melt.
As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.
Ingredient notes for peach burrata salad
Peach burrata salad is all about celebrating ripe, beautiful peaches: the perfect summer salad recipe idea. Here are a few notes about the ingredients in this “recipe” (which is really more of an idea):
Ripe peaches: Use only ripe, juicy in-season peaches. You may want to taste a slice before making (we’ve had some mealy peaches that feel ripe but don’t taste sweet).
Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping salads, pasta, and pizza.
Fresh basil: Using fresh basil makes this similar to a peach caprese salad, but with burrata cheese. You can also top with other herbs like fresh thyme, chives, or tarragon.
Olive oil: A drizzle of olive oil adds richness and flavor.
Balsamic vinegar or balsamic reduction: A little drizzle of balsamic vinegar works, but can taste strong so don’t add too much. We like purchased balsamic reduction since it’s thicker and sweeter, or you can make your own balsamic reduction.
Flaky salt: We like topping with flaky salt because it makes pops of salty flavor. Our favorite is smoked flaky salt, which infuses another flavor component.
Pepitas: These are optional, but add a nice crunchy element. Roasted salted pepitas are easy to find at the store. You can also make candied pepitas: see below! You could also try any type of chopped nut.
Tips for ripening peaches
Peaches can be a touchy fruit, and you want the very best ripe peaches for this peach burrata salad. To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. Here’s how to ripen peaches:
Place the peaches in a paper bag.
Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
To make candied pepitas
We recently had candied pepitas in a salad a restaurant, and loved the pop of crunchy, salty sweet flavor. This peach burrata salad is great with them, though you can use any sort of crunchy topper or omit. If you’d like to try them, here’s what we did:
Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl.
Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
More recipes with burrata
There are so many great ways to use burrata cheese. We love it best in burrata pasta with tomato sauce, or on a gooey burrata pizza. Of course, it’s classic in a burrata salad with peppery arugula. Here are all of our favorite burrata recipes to browse!
This peach burrata salad is vegetarian and gluten-free.
Frequently asked questions
What is burrata cheese, and where can I find it?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.
What kind of peaches are best for this salad?
Look for peaches that are fragrant, slightly soft to the touch, and have a deep golden color. You can use either yellow or white peaches, depending on your preference.
What other ingredients can I add to this salad?
This salad is incredibly versatile! You can add a variety of fresh herbs like basil, mint, or tarragon, or try adding some chopped nuts like pistachios, almonds, or walnuts for a bit of crunch. Grilled corn and prosciutto are also delicious additions.
1 handful pepitas, roasted or candied (optional; see Notes)
Instructions
Slice the peaches. (Use up to 3 peaches for 4 servings; you can eye-ball the quantities based on the size of the fruit.)
On a platter or separate plates, place the peach slices. Break the burrata into chunks with your hands and place it over the top (using 1 ball for 2 servings or 2 balls for 4 servings).
Top with a few sliced cherry tomatoes, basil leaves, a drizzle of olive oil, a tiny drizzle of balsamic vinegar or balsamic reduction, and a sprinkle of flaky sea salt. If desired, top with roasted salted or candied pepitas.
Notes
Roasted salted pepitas are easy to find at the store. If all you can find is raw pepitas, place them in a skillet over medium heat for 5 to 6 minutes until they start to pop and brown. Remove into a bowl.
Or make candied pepitas: Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
All of the best tips we learned in Italy about how to make classic tomato basil bruschetta. Tomato season means…time to make tomato bruschetta! ♡ I’ve long been a big fan of this classic Italian appetizer. But a few years ago during our trip to Rome, my husband and I had the opportunity to take a […]
All of the best tips we learned in Italy about how to make classic tomato basil bruschetta.
Tomato season means…time to make tomato bruschetta! ♡
I’ve long been a big fan of this classic Italian appetizer. But a few years ago during our trip to Rome, my husband and I had the opportunity to take a cooking class on the art of making traditional tomato basil bruschetta and learned a few tips and techniques we found helpful. So I figured that tomato season would be a good time to pop in here and share a bit of what we learned!
First, a quick note about pronunciation. Americans often pronounce bruschetta with an “sh” sound, but the Italian ch is actually pronounced like an English “k”, so it should sound more like broo-skeh-tah. (By the way, the plural of bruschetta is bruschette — broo-skeh-teh.) Its name is derived from the Roman verb meaning “to toast” or “to roast over coals,” which makes sense because bruschetta is commonly regarded as one of the best uses for leftover bread.
Tomato bruschetta been a popular dish in Italy since the 16th century, back when tomatoes first arrived on the scene in Europe. And as with most classic Italian dishes, the components of tomato bruschetta are intentionally kept simple so that the vibrant, fresh flavor of each ingredient can each really shine through. All you need are ripe tomatoes, good-quality olive oil, fresh basil, garlic, oregano, sea salt and crusty bread to make an excellent batch of bruschette al pomodoro. It’s a quick and easy appetizer to assemble. And, if you’d like, you can even prep the crostini and tomato basil topping hours in advance and assemble just before serving, making bruschetta a terrific option for easy entertaining.
The most important thing that our instructor stressed again and again is that amazing tomatoes make for amazing bruschetta. So let’s make the most of tomato season and whip up a quick batch of bruschetta!
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal…
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal by adding protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a feeling it’ll be your new favorite summer meal!
We’re throwing a pesto party, and you’re invited! With all the herby, savory goodness of traditional basil pesto, this CREAMY dairy-free pesto SAUCE is endlessly versatile and almost too easy. It comes together in just 5 minutes with 7 simple ingredien…
We’re throwing a pesto party, and you’re invited! With all the herby, savory goodness of traditional basil pesto, this CREAMY dairy-free pesto SAUCE is endlessly versatile and almost too easy. It comes together in just 5 minutes with 7 simple ingredients!
This sauce is delicious on everything from pasta to veggies and beyond. Let’s get pesto-ing!
This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette. Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad,…
This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
Canned white beans may not look exciting at first glance, but once you learn about their endless uses, you’ll be thrilled to have them in your cupboard! With their creamy, melt-in-your-mouth texture and buttery flavor, these beans make White Bean Soup, Sun Dried Tomato Butter Beans, and many more recipes so heavenly.
This quick and easy White Bean Salad recipe is another way to use up a few cans of cannellini beans. It has fresh and vibrant Mediterranean flavors and is packed with plant protein, making it anything but boring.
The beans are combined with herbs and a blend of Mediterranean veggies, like cherry tomatoes, olives, red onion, and cucumbers, then tossed with extra virgin olive oil and fresh lemon juice to round out every bite. Simple, bright, and refreshing, it has everything you need in a summer salad!
Why you’ll love this Mediterranean white bean salad
Mediterranean-style – This vegan bean salad has the best the Mediterranean has to offer, like colorful vegetables, fresh parsley and mint leaves to brighten every bite, and a simple lemon vinaigrette.
Perfect for summer! The crisp and juicy veggies and herbaceous Italian-inspired flavors will keep you cool on hot summer days.
Incredibly fast and easy – Just toss everything in a bowl and enjoy!
How to make a vegan white bean salad
Find the complete recipe with measurements in the recipe card below.
Add all of the white bean salad ingredients to a large mixing bowl and toss to combine. Give it a taste and add more salt, pepper, or lemon juice as needed.
Looking for a little more flavor? Add a pinch of red pepper flakes, sumac, dried oregano, or za’atar, fresh basil leaves, and/or a splash of red wine vinegar and toss to combine.
Place the salad in the fridge to chill for 30 minutes or serve it right away. Enjoy!
Frequently asked questions
I can’t find cannellini beans. What can I use instead?
You can swap the cannellini beans (white kidney beans) for an equal amount of navy beans, great northern beans, chickpeas or butter beans (lima beans).
Do dry white beans work for this bean salad?
Dry beans do work in this salad, although they aren’t as convenient as canned beans.
To make this recipe with dry beans, soak 1 cup of dry white beans in water overnight, then drain the water and add the beans to a medium saucepan. Cover with water and heat to a boil. Allow the beans to simmer until they’re soft and tender (1 to 1.5 hours), then drain and set aside to cool before using them in the salad.
Because of its light and refreshing flavors, this bean salad also pairs well with summer favorites. Bring it with you to the picnic, potluck, or barbecue, and enjoy it alongside vegan macaroni salad, veggie burgers, chickpea salad sandwiches, and more.
Can I make this salad ahead of time?
Yes! In fact, the flavors will be even better after letting this salad chill in the fridge. I recommend serving it within a few hours of assembly, although you can prepare it up to 1 or 2 days in advance.
How do I store the leftovers?
The leftover bean salad can be stored in an airtight container in the fridge for up to 2 days. Any longer and the vegetables will start to soften.
This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
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Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…
This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette. Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad,…
