Best Mexican White Bean Roasted Tomato Salad Recipes

MAMA'S FAMOUS BEAN SALAD

Steps:

• Dressing: Whisk together the Dressing ingredients. Set aside.
• Salad: Toss together the Salad ingredients.
• Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

MEXICAN WHITE BEAN & ROASTED TOMATO SALAD

Steps:

• Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
• Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
• Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
• Switch positions of the pans halfway through the baking.
• Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
• Strain the beans over a bowl and reserve the liquid.
• Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
• Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
• Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
• Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
• Serve warm or at room temperature.
• Drizzle the balsamic vinegar over the salad and then serve.

DILLED WHITE BEAN AND GRAPE TOMATO SALAD

Steps:

• Toss all ingredients in a large bowl.
• Season with salt and pepper.
• Let marinate at room temperature for 1 hour.
• Cover and chill.
• Return to room temperature before serving.
• Cooking time is marinating time.

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
• Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
• Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
• Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
• Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
• To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
• Have some nice crusty bread on the side.
• Scatter over more basil and the black olives.

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

WHITE BEAN AND CHERRY TOMATO SALAD

Steps:

• In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
• Add beans and cook, uncovered, for 2 minutes.
• Remove from heat, cover and let stand for 1 hour.
• Drain beans, discarding water.
• In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
• Drain and set aside.
• In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
• In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
• Mix in dressing and season to taste with salt and pepper.
• Cover and refrigerate for at least 6 hours or for up to a day.
• To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.