White Bean Salad with Basil and Heirloom Tomatoes

On my way into work yesterday morning I stopped by the local fancy grocery store for a microwave burrito. I didn’t have time to make lunch and with our tight budget I really can’t afford to buy scrumptious lunches. At the checkout lane was a special on heirloom tomatoes — you know the ones, mutant and delicious looking that Martha Stewart and Food Network chefs go ga-ga for? I’ve never been able to afford them since they are usually about $6 a pound up here in Alaska, but for some reason they were only $1.99 a pound yesterday. I went ga-ga!

I’m not used to cooking with fresh tomatoes. Good fresh tomatoes are pretty much non existent up here unless you’re willing to pay the big bucks in the summer for home grown. So when I brought home these funny tomatoes I wasn’t sure what to do with them.

I had to sleep on it, and this morning it was clear: bean salad. It’s a great lunch food because it requires no reheating and can sit at room temp for a while and still be good. In fact, it’ll probably be better since it’ll soak in the flavors of the seasonings.


1 can canellini beans, drained but not rinsed

1 medium ripe tomato, cubed

1/2 cup fresh basil, chopped

1/4 cup feta cheese, crumbled

1 tsp. dried parsley

1/2 tsp. dried oregano

1/4 tsp. garlic powder

salt and pepper to taste

2 Tbs. olive oil

2 tsp. baslamic vinegar



Combine all the ingredients, wait till lunchtime to eat. Easy!

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