A refreshing tomato salad with white beans and heart of palm in light red wine vinaigrette.

Tomato salad

An Easy Tomato Salad

This is such a bright and beautiful tomato salad to serve! Very few ingredients are needed here and what you’ll end up with is a vivid, simple  tomato salad with clean flavors.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of tomato and bean salad

Tomato salad with beans and heart of palms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Mixing Bowl
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe
Save Recipe

Description

A refreshing tomato salad with white beans and heart of palm in light red wine vinaigrette.

Ingredients

Units Scale
  • 2 medium tomatoes, chopped
  • 1 cup navy or cannellini beans, drained
  • handful flat leaf parsley, chopped
  • 1/2 cup can heart of palm
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • Ground black pepper, to taste

Instructions

  1. Whisk the red wine vinegar, oil and salt in a bowl. Set aside
  2. In a large bowl, mix the tomatoes, beans, heart of palm and parsley.
  3. Dress the salad with the vinaigrette, season with freshly ground pepper and serve.

Notes

Save this tomato bean salad in a storage container and refrigerate for up to 2 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3.2g
  • Sodium: 460mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2.6g
  • Trans Fat: 0g
  • Carbohydrates: 13.3g
  • Fiber: 2.4g
  • Protein: 5.2g
  • Cholesterol: 0mg
Recipe Card powered byTasty Recipes
This post may contain affiliate links. Read our disclosure policy.
Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

Learn More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Questions and Reviews

  1. This looks amazing! Some gorgeous heirlooms would be perfect for this. And a shaving of parmesan?! Yummy.
    -Rachel @ Bakerita.com

    Reply

  2. This looks and sounds so delicious. I can’t wait until tomatoes are in season so I can whip this up!

    Reply

    1. Thank you! Using red wine vinegar instead of the lemon is also very good, so I’d say depending on what you’re making, try a little bit of the salad with the lemon, and then the vinegar. Enjoy!

      Reply