White Bean and Tomato Salad with Lemon Thyme Vinaigrette

I often make salads like this. I take a few ingredients I have in the fridge, mix them together and pack them, along with some salad greens, for my work-day lunch. This particular salad is destined to become a pasta salad, but could be happily enjoyed as is. The reason I make salads like this often is because I tend have a small amount of veggies and fresh herbs left over from previous recipes. The inspiration for this particular recipe is two-fold. I had some fresh thyme leftover and I had recently had some really delicious marinated tomatoes at the Brooklyn Botanic Garden. I’ve become a bit of a fiend for the marinated tomatoes so I’m using them everywhere I can. For me, the key here is to blend the vinaigrette and let the tomatoes and beans sit in it while I’m preparing the rest.

This salad comes together nicely with the creaminess of the beans, the boldness of the fresh thyme, the tanginess of the lemon and the sweetness of the corn and tomatoes.


  • 1/2 large shallot, minced finely
  • 2 cloves garlic, minced finely
  • Zest of one lemon
  • 1 1/2 tbsps. fresh Thyme leaves
  • Juice of 2 lemons, approximately 2 tbsps.
  • 5-6 tbsps. extra virgin olive oil
  • salt and pepper to taste
  • 1 pint grape tomatoes, halved horizontally
  • 1 can canellini beans, drained and rinsed
  • 4 green onions with about an inch of the green, sliced thinly
  • 1 ear fresh corn kernels
  • 1/2 box dry whole wheat pasta, such as rotini, bowties, etc…

Cook pasta as directed on package.

Mix the first seven ingredients and blend well. Add the tomatoes and beans and mix well. Set aside for about 30 minutes.

Meanwhile remove the corn kernels from the cob You can do this easily by ensuring that you have a very sharp knife and a flat edge on the stalk end of the corn cob. There are lots of suggestions on how to do this best, but I just stand it up on the cutting board and cut down the cob. A small amount of kernels may fly, but not enough to worry about. If you’re worried about the cob slipping, you can lightly dampen a paper towel and place under the stalk end, between the cutting board and corn cob. Set the corn kernels aside while you slice the green onions.

When the pasta has finished cooking, rinse it under cold water until chilled throughout.

Mix the corn, green onions and pasta with the tomato and been mixture. Add salt and pepper to taste. Serve as is or put in the refrigerator until needed.

Please note that while dry pasta does not generally contain egg, it is likely processed in a plant that processes other products that do contain eggs. If this is a concern for you, please be sure to use the pasta of your choice.


One thought on “White Bean and Tomato Salad with Lemon Thyme Vinaigrette

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: