Best Moosewood White Bean And Tomato Salad Recipes

ZESTY LIMA BEAN & TOMATO SALAD

Zesty Lima Bean & Tomato Salad image

This simple, refreshing salad has a nice little "bite" from cider vinegar and Dijon mustard, plus it's well-seasoned with sage and a little garlic and onion. Something different for your next barbecue! Prep times includes time to allow flavors to mingle.

Provided by EdsGirlAngie

Categories Beans

Time 2m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons cider vinegar
2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried sage
1/4 teaspoon black pepper
2 1/2 cups lima beans, cooked fresh or frozen
2 tablespoons minced onions
2 large plum tomatoes, seeded and chopped

Steps:

Whisk together the vinaigrette ingredients.
Combine salad ingredients: lima beans, onion and tomatoes.
Carefully add vinaigrette and stir until well blended.
Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.

Nutrition Facts : Calories 183.5, Fat 7.4, SaturatedFat 1, Sodium 407.2, Carbohydrate 23, Fiber 6.2, Sugar 1.1, Protein 6.8

MEXICAN WHITE BEAN & ROASTED TOMATO SALAD

Mexican White Bean & Roasted Tomato Salad image

If you like roasted tomatoes and bean you will love this salad. Serve it as the main dinner dish or as a side dish. It will serve 4 as the main dish or 8 as a side dish

Provided by Bergy

Categories One Dish Meal

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

1 large red onion, cut into 3/4 inch chunks
2 1/2 teaspoons olive oil
2 tablespoons balsamic vinegar
14 firm roma tomatoes, cut in half lengthwise
salt
3 (15 ounce) cans canned cannellini (white beans)
2 tablespoons fresh thyme, chopped (fresh is best) or 2 teaspoons dried thyme (fresh is best)
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
pepper

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.

Nutrition Facts : Calories 451.1, Fat 4.2, SaturatedFat 0.7, Sodium 30.4, Carbohydrate 81.2, Fiber 18.7, Sugar 9.4, Protein 25.6

WHITE BEAN-AND-TOMATO SALAD

White Bean-and-Tomato Salad image

To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5m

Number Of Ingredients 6

Ingredients

1 can (14 ounces) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
To store, refrigerate up to 1 day.

Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 3 g

DILLED WHITE BEAN AND GRAPE TOMATO SALAD

Dilled White Bean and Grape Tomato Salad image

From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days.

Provided by NurseJaney

Categories Beans

Time 1h10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans cannellini beans, rinsed and drained
2 1/2 cups grape tomatoes, halved
2/3 cup red onion, diced
1/4 cup fresh dill, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves, minced
salt
pepper

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.

Nutrition Facts : Calories 222.5, Fat 10, SaturatedFat 1.5, Sodium 424.6, Carbohydrate 25.9, Fiber 8.6, Sugar 5.6, Protein 8.3

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