In keeping with my promise of giving you more healthy recipes this year (even though I've obviously dropped the ball several times already), I bring you a delicious side dish/lunch option: White Bean Salad with Oven Roasted Tomatoes, from the blog Pink Parsley. I've modified it just a bit based on the ingredients that I had in my fridge.
1 pint cherry/grape tomatoes
1/4 cup extra virgin olive oil
1 tbs sugar
salt and pepper
2 15 oz. cans cannellini beans (or great northern beans)
1/3 cup toasted slivered almonds
zest and juice of 1 lemon
1/2 cup crumbled feta cheese
arugula, for serving
Preheat your oven to 350 degrees F. Cut the tomatoes in half and place them cut side up on a baking sheet. You probably want to line that baking sheet with foil, since things are going to get a little messy.
In a medium bowl (or large measuring cup, or whatever), whisk together the olive oil, sugar, salt and pepper. Pour the mixture over the tomatoes. Roast for 45-60 minutes, or until the tomatoes start to caramelize. You'll notice that the edges start to shrivel up. Let them cool to room temperature.
Meanwhile, combine the 2 cans of beans, almonds, lemon juice and zest, and cheese in a large bowl. Once the tomatoes are cool, stir them and their juices into the bean salad. Give it a taste and adjust the seasonings as needed.
You can eat this salad as is, or serve it on a bed of arugula. Personally, I could eat all of this as is. However, nestling it into a bed of arugula is faaantastic. The peppery flavor of the arugula goes with the sweetness of the tomatoes and brightness of the lemon juice really, really well.