White Beans and Cherry Tomato Salad

Serves: 8


1 15-ounce cans of white beans

1 pint cherry tomatoes, halved

1/3 cup coarsely chopped parsley


1/4 cup extra virgin olive oil

3 cloves garlic, peeled and smashed

1 3-inch sprig of fresh rosemary

3 anchovy fillets, coarsely chopped

1/4 cup freshly grated Parmesan cheese

3/4 teaspoon salt

1/4 teaspoon ground pepper

1 teaspoon lemon zest

1/4 cup of lemon juice

Method of Preparation:

1.For the dressing create a garlic mixture by combining the rosemary and garlic paste, lemon zest and juice, oil, salt, pepper, and white anchovy, parsley and parmesan cheese.

2.In a medium bowl, gently fold the garlic mixture in with the beans and tomatoes until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.