Cannellini and garbanzo beans, Campari tomatoes and arugula dressed in a light Italian vinaigrette and garnished with Grana Padano cheese. Our recipe for Sicilian Bean and Tomato Salad is light, healthy and so easy to make.
Make it a meal or make it a side dish.
This beautiful Sicilian Bean and Tomato Salad is so colorful with splashes of red baby tomatoes and tender green baby arugula sprouts. And it’s a wonderful side dish to any entree, whether it is chicken, steak or fish. But one of my favorite ways to serve this dish is with grilled lamb chops.
Additionally, it makes a delicious nutritious lunch packed with fiber and vitamins. Simply toss in a can of tuna or chopped chicken. Or perhaps, you would like to serve it over a bed of lettuce for a light and delicious meal in a pinch.
The Beans
Cannellini beans are white kidney beans. While Great White Northern Beans may be used as a substitute, they are not as firm as Cannellini beans. Often times, I find that purchasing beans in volume can bring considerable savings. If your household eats through beans like mine does, you may like to consider pricing a case of 12 through Amazon.
Buy Now → The Tomato and Arugula
I love the flavor of Campari tomatoes. They are sweet in flavor and just large enough to be quartered. But, if you are unable to find them, use your favorite small tomato. Any sweet tomato will do; tear drop, grape or sweet l00’s. If you have fresh tomatoes growing in your yard, this simple salad recipe is a wonderful way to make use of them.
Fresh arugula brings a spicy peppery kick to this salad. Besides bringing flavor to the salad, these baby sprouts make a pretty presentation as well. Alternatively, basil serves as an excellent substitute, imparting its own fresh taste to the dish. Whether you opt for the tender baby leaves or elegantly cut basil chiffonade, both options promise a delicious outcome. For guidance on perfecting the chiffonade technique, follow this link to access our easy-to-follow steps.
When I have an abundance of baby arugula in my garden, I will use them in this recipe. Because they are young, they are very tender but still pack a peppery, spicy punch. However, when they are not available, I simply use fresh arugula or rocket. And as you can see in the picture above, we also enjoy this salad with a simple sprinkling of freshly cut basil ribbons. Don’t hesitate to make this salad your own with the ingredients that are available to you.
Grana Padano
Grana Padano is a delicious hard cheese from Italy that is very close to Parmesan cheese in flavor. Often times, you will find that it is lower in price that Parmesan. This being said if you cannot find it, simply substitute with Parmesan cheese.
The Vinaigrette
For this salad, I have chosen to pair the beans with a Prosecco Vinegar. However, a nice Champagne Vinegar would stand in well. Mix the vinaigrette into the beans about 10 to 15 minutes before adding the remaining ingredients. This allows the beans to soak up flavor from the vinaigrette without wilting the arugula and cooking the tomato.
I like to purchase my vinegars from Olive, Oil and Beyond. It is a local vendor on Balboa Island that always has the best selection of vinegars and balsamic vinegars, not to mention their beautiful array of olive oils.
Weight Watchers and Waist Watchers……………
A 1 1/2 cup serving is 1 WW Smart Point.
A 1 1/2 cup serving is 334 calories.
Buon Appetito!
PrintSicilian Bean and Tomato Salad
A colorful salad of tomato, arugula, Garbanzo and Cannellini beans married together with a Prosecco vinaigrette and garnished with a Grana Padano.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 Cups 1x
- Category: Salad
- Cuisine: Italian
Ingredients
For Salad:
- 2 cans Cannellini Beans, drained and rinsed
- 1 Can Garbanzo Beans, drained and rinsed
- 10 Campari Tomatoes, washed, quartered and seeded
- 1/4 Fresh Basil Leaves, cut into large shreds (optional)
- 2 cups Fresh Arugula
- 1 oz. Grana Padano or Parmesan Cheese, shredded
FOR DRESSING:
- 3 teaspoons Olive Oil
- 6 teaspoons Prosecco Vinegar or Champagne Vinegar
- 1/2 teaspoon Sugar
- 1 1/2 teaspoons Kosher Salt
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Italian Dressing Seasoning
Instructions
- Whisk together all ingredients for the dressing or shake them up in a small jar. Set aside.
- Combine the beans. Pour dressing over the bean mixture and toss. Refrigerate for 10 to 15 minutes.
- Just before serving, toss in the tomato, arugula and basil (if using) and half of the cheese. Toss gently to incorporate.
- Serve and garnish with a few extra sprinkles of parmesan.
Notes
Weight Watcher: 1 1/2 Cup serving is 1 WW Smart Point.
Nutrition
- Serving Size: 1 1/2 Cups
