Roasted Tomato and Cannellini Bean Salad

I did something really weird last week.

I cracked open one of my cookbooks. And cooked from it. As evidenced here.

That’s right. I didn’t start googling away like a mad woman. I didn’t go to Pinterest, Tasty Kitchen, Food Gawker, or one of the too many blogs I follow. I went to the bookcase I have dedicated to cookbooks, plucked one of those bound things off the shelf, and went browsing away. You know, the kind where you can actually turn a page or two? It was nostalgic and fun.

Aaaand, now I have 27 tabbed pages that need attention. On top of the virtual pile of who-knows-how-many-and-if-you-know-don’t-tell-me recipes I have pinned or bookmarked. If I ever get through that list of things I’m dying to make, I’ll surely have grown another ass.

However, I’ll have also perfected my pie dough-making technique. Surely a win there.

This salad is one of those recipes that jumped out at me and said makethisrightnow! I took some liberties with the actual recipe because it called for this bean salad being served warm and that just really freaked me out.

It’s beans and a salad. That shiz is supposed to be cold, you know? Leave the warm beans to chili. Respect.

Served cold, in my ever-inflated opinion, this dish is far better and yet another perfect spring time dish. It’s perfect for a potluck or a picnic.

In the summer, this will be mind-blowing with your stash of homegrown tomatoes.

I’m already obsessing over the various grilled meats or cheeses you can serve this with and I’m almost convinced that you really can’t go wrong with this salad.

Unless you toss in that last, semi-stale cupcake sitting on your counter.

Blegh!

Everyone one know that even semi-stale cupcakes are best enjoyed alone.

Roasted Tomato and Cannellini Bean Salad
(adapted from Williams-Sonoma Essentials of Healthful Cooking)

1 can (15-ounce) cannellini beans, rinsed and drained
10-12 plum tomatoes, cut into quarters
1 tablespoon olive oil
1 teaspoon herbs de provence
1/4 cup red onions, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon caper, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
salt and pepper, to taste

Preheat the oven to 400 degrees.

Line a baking a rimmed baking sheet with foil and arrange the tomatoes on the sheet. Drizzle tomatoes with olive oil and season the tomatoes with the herbs de provence. Roast the tomatoes 30 minutes, until the tomatoes are beginning to shrivel and brown. Allow the tomatoes to cool on the sheet.

In a large bowl, toss the cannellini beans with the onion, lemon zest, lemon juice, and capers. Add the cooled tomatoes,with their juices, to the cannellini bean mixture and toss until combined. Add the parsley and basil. Season with salt and pepper, to taste. Serve or store tightly covered in the refrigerator.