White Bean Bruschetta Salad

A solid, flavorful pantry and fresh counter produce staple for lunch.


  • About 10 minutes
  • 2 servings


  • 2 tbs good olive oil
  • 2 pinches of sea salt
  • 1/2 of a small shallot, minced
  • 1 tbs of balsamic vinegar
  • 1 16 oz can of cannelini beans, drained and rinsed
  • 2 medium heirloom tomatoes
  • a few leaves of Italian basil, chiffonade
  • crackers or bread


  1. firstly, mince the shallots and mix with vinegar and salt to allow the allium time to settle it’s pungency
  2. drain the beans and gently rinse them with water and then into a container
  3. to the tomatoes, disregard the interior seed part and slice the meat part, adding them into the container
  4. grate the garlic, balsamic vinegar, basil, and salt into the container and toss gently
  5. enjoy with crackers or bread


  • enjoy the salad within a day
    • cannelini beans : northern white beans or navy beans
    • Italian basil : thai basil, cilantro, parsley, green onion
    • shallot : 1 clove of garlic

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