By Linda Ditch

Tomato and Cannellini Bean Salad, with Feta

tomato and cannellini bean salad


1 (15-ounce) can of cannellini beans, drained

2 cups cherry tomatoes, cut in half

4 ounces of crumbled feta

1/2 cup finely diced red onion

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons olive oil

1 tablespoon red wine vinegar

Salt and pepper, to taste


In a large bowl, add the first six ingredients. In a small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour the dressing over the rest of the ingredients and toss to coat.

  • Linda Ditch

    Linda Ditch

    Linda Ditch is a food writer who inherited her love of cooking from her dad. She learned most of her cooking skills watching her grandmother cook in her farmhouse kitchen, and from TV chefs like Julia Child, Jacques Pippen and Graham Kerr. Her work appears regularly in KANSAS! Magazine and Topeka Magazine. You can... Read more