When I made our Crunchy Panko Crusted Cod a couple weeks ago I went searching for a side dish that would help me use up some of the fresh dill I had leftover. I found this Dilled White Bean and Tomato Salad recipe. It was perfect because I love experimenting with bean salads for two reasons. First, they are easy, fast, healthy and filling. Second, if we have leftovers I always run them through the food processor and make a dip out of it so I end up with a bonus recipe that is totally different.
I have to say, this was a very good and tasty salad but it wasn’t the right side for the fish. As crunchy as the fish was (and delicious…I still think about it!) I think overall the plate still needed more texture but the pairing was my fault. Nothing I could, or would, hold against this salad and I’m sure I’ll make it again.
Dilled White Bean and Tomato Salad
adapted slightly from Dilled White Bean and Grape Tomato Salad
- 1 15 ounce can Cannellini Beans, rinsed and drained
- 1 cup diced tomatoes
- 1 tablespoon onion, finely diced
- 1 tablespoon fresh dill, finely chopped
- 1 garlic clove, finely minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon red wine vinegar
- salt and pepper to taste
Combine all ingredients in a bowl and toss to combine.
Let marinate at least an hour for flavors to blend.