White Bean and Tomato Salad

Beans, beans, beans. The more I eat, the more I’m addicted! I really love making beans from scratch, because still love the idea of creating meals for pennies. And a pot of beans can be turned into multiple meals.

But I’ve also touted my loved of canned beans on this blog – especially canned Great Northern beans for making my white bean dips. And I love canned black beans, because they make fabulous soups, dips, enchiladas… you name it. Today I’m going to show you how simple and easy it is to make a bean salad – this time using Navy Beans, priced at $1.19 per can.

But what’s even better than canned beans being inexpensive, is that they’re extremely healthy, and can be dressed up however you want! Black beans lend themselves beautifully to Mexican and Southwestern dishes, but for me, personally, I keep my white beans for Mediterranean-inspired salads.

They can be a healthy and hearty side dish, or make a whole meal. And, they’re good year ’round, depending on the ingredients.

So today I’m making a navy bean salad with tomatoes, and topping it with capers, shallots, and chives, because chives have returned to my garden. You can add oregano or basil, or anything you want to this salad. That’s the fun of playing with bean salads! Enjoy!

Navy Bean Salad

2 – 16 ounce cans navy beans, well drained
1 container cherry tomatoes
1-2 shallots, diced
Capers, drained
Chives, chopped, or parsley if you prefer
Olive oil and vinegar, or a basic vinaigrette*

Place the drained beans in a medium-sized bowl.


Slice the cherry tomatoes in half lengthwise and let them hang out on a paper towel to drain a bit.


Add the amount of vinaigrette you want to the beans and give them a toss. Right before serving add the tomatoes and stir them in gently.


Place the beans in individual serving bowls; 2 cans should make 4 servings unless this salad will be a whole meal.

Sprinkle the bean salad with shallots, capers, and the chives. Feta cheese would also be a wonderful topping, but I kept this salad cheese-less today!


Alternatively, you could add all of the ingredients together in the salad. I was looking for a more purely bean and tomato salad, with some toppings.

Taste for seasoning, especially salt and black pepper.

Serve at room temperature.

* My home-made vinaigrettes tend to be about half vinegar and half olive oil. I often add fresh garlic, and maybe some Dijon mustard, plus I always add salt. That’s it. I love vinegar with bean salads, and tend to use lemon or lime juice-based dressings with grain salads for some reason. But you could certainly substitute lemon juice for vinegar in this case. Use what you love!

note: If money is an issue for you, keep your eye on bean prices. Where I live, Cannelini beans cost twice as much as Great Northerns, and Frijoles Negros cost twice as much as black beans. They’re just considered and treated more “gourmet” with the foreign names!

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. sallybr March 26, 2015 at 8:16 AM - Reply

    My Mom loved to make bean salad (always with white beans), and of course I never touched it. Was I picky or what? My poor Mom, I do feel sorry for her, I was a difficult child

    good thing I improved with age (or at least like to think I did… ;-)

    • chef mimi March 26, 2015 at 8:26 AM - Reply

      Oh, I hardly ate anything as a child. I loved charcuterie and fruit. We have both improved with age!

  2. milkandbun March 26, 2015 at 9:18 AM - Reply

    Flowers remind me warm days in my home-city. <3

  3. chef mimi March 26, 2015 at 9:32 AM - Reply

    I make variations of this during the summer months with freshly picked tomatoes!!!

  4. Elaine @ foodbod March 26, 2015 at 1:53 PM - Reply

    Looks lovely! I’ve got beans soaking right now :)

  5. chef mimi March 26, 2015 at 4:40 PM - Reply

    My tarragon is up too! I had to think long and hard about which one to use!!! Thank you!

  6. Shanna Koenigsdorf Ward March 27, 2015 at 10:04 AM - Reply

    Lovely, fresh recipes. And the colors are so nice and clean, too. You could repurpose leftovers is a soup, maybe with a bit of kale and sausage or chicken. :-) Not that there would be leftovers. I love beans, too. Sometimes, I mix white beans, artichoke hearts, tomatoes and high quality Italian tuna packed in oil with a basic balsamic vinaigrette.

    • chef mimi March 27, 2015 at 10:48 AM - Reply

      You’re right – tuna is a fabulous addition!

  7. chef mimi March 27, 2015 at 5:23 PM - Reply

    Hahahaha! It’s getting warmer out!!!

  8. chef mimi March 28, 2015 at 2:31 PM - Reply

    I agree!!!

  9. chef mimi March 28, 2015 at 9:38 PM - Reply

    I didn’t like Anasazi beans when I first tried them. No wait, it’s Adzuki beans. But I can’t remember why I wasn’t fond of them… I should probably give them another shot!!!

  10. Nida March 30, 2015 at 1:53 AM - Reply

    Canned Beans are amazing, especially on a lazy day. This recipe looks so easy, yet so appetizing. Will definitely have to give it a try!

    • chef mimi March 30, 2015 at 7:57 AM - Reply

      I don’t typically cut corners – it’s just not in my nature and i’m too old to change my ways ! but canned beans are a high quality canned ingredient, so I have no problem using them!!!

      • Nida March 30, 2015 at 12:40 PM

        I agree. Canned beans are one of the few canned ingredients I use. Nothing can beat making something from scratch. I appreciate your dedication for making recipes from scratch. I definitely think I can learn more about cooking from you. Thank you!

  11. dianeskitchentable March 30, 2015 at 4:14 PM - Reply

    Well since you made it look so easy, I guess I’ll need to try this. I really love the addition of the capers & chives in there (my husband can pick around the tomatoes).

    • chef mimi April 1, 2015 at 3:37 PM - Reply

      Jeez – my husband won’t eat fresh tomatoes either!!!

      • dianeskitchentable April 1, 2015 at 7:10 PM

        Guy thing? Yet you put marinara sauce on a shingle & he’d eat it.

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