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tomato and herb white bean salad with olives and roasted red pepper

Tomato White Bean Salad

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 10 mins
Servings 3 servings


  • 1 carton SUNSET® Lolli Bombs™ tomatoes halved
  • 1 can white beans drained and rinsed
  • ½ cup pitted Kalamata olives halved
  • ½ cup roasted red peppers chopped
  • ¼ cup fresh minted chopped
  • ¼ cup fresh parsley chopped
  • 2 tbsp. extra-virgin olive oil
  • ¼ cup grated parmesan cheese or feta crumbles


  • In a medium-sized bowl combine all of the ingredients together. Add chopped herbs, olive oil, and cheese. Toss everything together until well combined.
  • Serve immediately or store in the fridge for an hour before serving.
  • Store leftovers covered in the fridge for 3-4 days.