White Bean and Cherry Tomato Salad
photo by flower7
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 lb small white beans, rinsed and drained
- 1 teaspoon salt
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 4 dashes Tabasco sauce
- 1⁄3 cup salad oil
- 2 tablespoons chopped fresh basil leaves
- 1 1⁄2 teaspoons chopped fresh mint leaves
- 3 tablespoons chopped parsley
- 3 tablespoons green onions (including tops)
- 1 clove garlic, minced
- salt and pepper
- 2 cups cherry tomatoes, halved
- mint sprig
directions
- 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.
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Reviews
-
This is very good! I cut the recipe in half and used canned beans instead of dried - used 2 cans Great Northern beans for the half recipe. Otherwise followed the recipe, though after tasting I added a little more vinegar (I like things tart). I was a little shy on mint so used what I had for the salad and garnished with basil instead of mint. The flavors were definitely more developed after chilling than they were when first made. Thanks for sharing!
Tweaks
-
This is very good! I cut the recipe in half and used canned beans instead of dried - used 2 cans Great Northern beans for the half recipe. Otherwise followed the recipe, though after tasting I added a little more vinegar (I like things tart). I was a little shy on mint so used what I had for the salad and garnished with basil instead of mint. The flavors were definitely more developed after chilling than they were when first made. Thanks for sharing!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin