Cherry Tomato and White Bean Salad

[donotprint]It’s that time again, my friends … time for another installment of The Secret Recipe Club!

I first began participating in The Secret Recipe Club last month. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have – shhhh, it’s a secret! – until you finally post about the blog you were assigned and the recipe you chose.

This month, my Secret Recipe Club assignment was Liv Life, a blog that chronicles blog author Kim’s “attempts at living life to its fullest through food, photography, and travel.”

I love Kim’s story of how she began cooking. She writes, “17 years ago, I began cooking for my husband. After 7 days of pasta cooked 6 different ways, he arrived home from an errand with a cookbook in hand, suggesting that I might want to spread my wings and try a different dish. Unbeknownst to him, he had just started a collection that 17 years later is still growing!” I too love my cookbook collection so I felt an instant connection with Kim.

Kim has a ton of delicious looking recipes on her site, and it was really difficult to choose just one to make. Since our BBQ team, Serious Que, was gearing up to practice for an upcoming competition, I decided to choose a healthy side dish to balance out the pounds (and pounds!) of meat that we’d be making. Using that criteria to narrow down my choice, I settled on Kim’s recipe for cherry tomato salad with beans, blue cheese, and arugula.

One of the great things about The Secret Recipe Club is that it’s okay to adapt or change your chosen recipe to fit your own tastes and lifestyle. Knowing the palates of my BBQ cohorts, I made a few adaptations to Kim’s recipe, but kept the notion of a cherry tomato salad with beans firmly intact.

The verdict? A quick, easy, and delicious salad that’s a perfect choice to accompany barbeque, to take to a neighborhood picnic, or to serve as part of a healthy summer menu.

As evidenced by the options above, it’s a very versatile dish. It would also make a great side dish for grilled chicken or fish or as a topper for a healthy green salad … which is exactly what I’m going to do with my leftovers and some arugula tonight … just like Kim did with hers! Enjoy!


Cherry Tomato and White Bean Salad


  • 2 pints cherry tomatoes, halved
  • 1 can cannellini beans, drained and rinsed
  • 1 jar (8 ounces) marinated artichoke hearts, halved
  • 1/2 jar (4 ounces) roasted red peppers, thinly sliced
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste


1. In a medium bowl, combine the tomatoes, beans, artichoke hearts, red peppers, and feta cheese. Drizzle with the olive oil and vinegar and toss lightly to coat.

2. Season with salt and pepper and taste; adjust seasonings if necessary.

3. Serve immediately or chill in refrigerator for a few hours to allow the flavors to meld.



[donotprint]P.S. To learn more you about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up![/donotprint]

Related Posts Plugin for WordPress, Blogger...
  • Chris

    All my favorite flavors and ingredients!  Great choice.  Looks delicious :)

    • Anonymous

      Thanks, Chris!

  • Corina

    This looks gorgeous – It would make a great packed lunch too!

    • Anonymous

      Thanks, Corina! I almost brought the leftovers to work for lunch today … but decided I’d be nice and share them with my hubby tonight!


    Great SRC choice.  The salad looks delicious!

    • Anonymous

      Thanks, Steph!

  • eliotseats

    I love “Liv Life.”   Great SRC post.  You got a great “secret blogger!”

    • Anonymous

      Thank you!

  • Kim- Liv Life

    Kimberly, thanks so much for a wonderful post!!!  I love the addition of the artichoke hearts here.  I really need to add them more often, I always have some in the pantry and just seem to forget about them.  So happy to have “met” you!

    • Anonymous

      Great to have met you too! :  )

      Getting ready to dig into my leftovers … so happy to have a great new salad recipe in my repertoire! Thanks, Kim!

  • Lisa Shanahan

    Great looking salad, can’t wait to give it a try.

    If you haven’t already, I’d love for you to check out my Group ‘A” ~ SRC recipe this month:  Cilantro Lime ChickenLisa~~
    Cook Lisa Cook

    • Anonymous

      Thanks, Lisa! I love cilantro, lime, and chicken so I’ll definitely be stopping by soon!

  • Kita

    First – BBQ Team?? I am soooo jealous right now. I want to be on a bbq team! (likes yall on Facebook) Second, what an awesome choice from Kims site. I am a frequent visitor of her site and always enjoy her bites. Great SRC post! 

    • Anonymous

      Thanks, Kita … and thanks for liking Serious Que on Facebook!

      Competitive BBQ is an interesting thing … it’s so much more technical than most think … which makes it fun AND frustrating! At least it’s always delicious!

  • Manu

    I love the combination of beans and feta cheese!  They go great together!  Great salad idea! :-)

    • Anonymous

      Thanks, Manu!

  • Alli

    Lovely blog!  I love fresh light sides that can pair with a heavier meat dish.  This looks wonderful.

    • Anonymous

      Thanks, Alli!

  • Tammy Quackenbush

    Red, white and green, perfect salad colors. :)

    • Anonymous

      Thanks, Tammy!

  • Barbara @ Barbara Bakes

    What a fresh, delicious side dish. I think I might want to throw in some chicken and make it a one dish meal. 

    • Anonymous

      Sounds like a great idea, Barbara!

  • Rhonda

    The tomatoes really pop!  Perfect when you need something lighter.

    • Anonymous

      Thanks, Rhonda!

  • Kitchen Belleicious

    This looks so amazing and flavorful. The freshness of the tomatoes make the dish for me. I would love this with fish or chicken. Great job

    • Anonymous

      Thank you!

  • Dana

    This salad sounds so fantastic!  It’s just the right amount healthy and comforting at the same time! I love that you adapted using feta cheese… I was thinking that would be great, too, before I even saw your version!

    • Anonymous

      Thanks, Dana! I’m kind of wishing I still had some leftovers!

  • Veronica

    I have such an addiction to marinated artichoke hearts that I’m literally drooling over this salad right now! If I can resist eating the whole jar as soon as it’s opened, I’m making this! YUM!

    • Anonymous

      I love artichoke hearts too, Veronica, so I completely understand your addiction!

  • Marla Meridith

    Kimberly, love the fresh & healthy salad you chose for the SRC.
    Awesome to be in the Secret Recipe Club with you. Here is my post for September :) 
    Also: I would love if you added this and any other links to my “Happy Post” today.

    • Anonymous

      Thanks, Marla. I’d love to link up … thanks for the invite! 

      Oh, your food photographs are beautiful!

  • Pingback: Happy New Year! Rhubarb and Honey’s Top Ten Posts of 2011 | Rhubarb and Honey()