Mexican White Bean & Roasted Tomato Salad

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

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

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

A great recipe for serious tomato lovers. The tomatoes get a very specific, sweet taste which combines very well with the onions and thyme. Drawback is the long coocking time, so I made a quick & dirty version of this, which -- although it undeniably tastes less -- cuts back the entire preparation time to 15 minutes. I will post the recipe here later.

Is This Really Necessary June 25, 2002

Quite good, but the method of using the balsamic vinegar is unclear. I ended up using about a tbs on the onions, then an extra 2 tbs on the whole dish before serving.

amberinhongkong January 25, 2003

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