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White Bean and Tomato Appetizer Salad with Basil Olive Oil

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Adapted from “White Bean and Tomato Appetizer” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde Barr

YIELDS 2-3 Appetizer Sized Servings

10 min Prep Time

10 min Total Time

175 Calories


  • 2 cups mixed salad greens or arugula
  • ½ cup canned cannellini beans, drained and rinsed
  • 1 cup chopped fresh tomato
  • 6 large olives, pitted and chopped
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh basil
  • 2 tablespoons Basil Olive Oil (or any of your favorite extra virgin olive oils)
  • Salt and pepper to taste


Put greens on a plate. Arrange beans, tomato and olives on top. Sprinkle with parsley and basil evenly over the top. Drizzle on the olive oil and season with salt and pepper. Serve at room temperature.