Moosewood White Bean and Tomato Salad

"This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like."
 
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photo by dicentra photo by dicentra
photo by dicentra
photo by BussBoss2 photo by BussBoss2
photo by dicentra photo by dicentra
photo by SweetSueAl photo by SweetSueAl
photo by SweetSueAl photo by SweetSueAl
Ready In:
10mins
Ingredients:
10
Yields:
6 cups
Serves:
6
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ingredients

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directions

  • Combine all ingredients in a bowl. Serve at room temperature.

Questions & Replies

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Reviews

  1. kriggsbee
    I used a few alternate ingredients in this recipe, but it turned out crisp and perfect nonetheless. I halved the recipe, used minced garlic in olive oil, omitted the celery, used fresh basil, and substituted apple cider vinegar. This is a great side item for grilling chicken or seafood. It is also very light.
     
  2. luminajd
    Wonderful and healthy salad! I cut the recipe in half and added one cup frozen corn. It is delicious, even my 2 year old daughter ate some.
     
  3. LonghornMama
    Enjoyed this for an easy and healthy packed lunch. Simple to make. Made a half recipe. Used the red wine vinegar and recommend it. Recipe calls for a lot of celery, which adds a nice crunch, but I would probably reduce it by half next time. Thanks for sharing the recipe!
     
  4. wendywendy
    I have been making this recipe for about 20 years from the Moosewood cookbook, and I've always loved it. Today I had no lemons on hand, so I subbed a tablespoon each of apple cider and red wine vinegar. WOW! It is sooo delicious. I could eat the whole bowl. I do use the celery--but I follow the original recipe's instructions to use the pale, center stalks--so they are really quite small and 6 of them are probably not even equivalent to 3 outer stalks. I think they add so much to this recipe, and I'm not normally a huge celery fan.
     
  5. BussBoss2
    Absolutely one of my favourite go to salads. Easy to make, keeps well in the fridge for up to a week. I modified it a bit, as I've made this recipe several times now. Here is my final version use fresh tomatoes, 4-5 depending on size, seeded; 1/2 cup minced red onion; Grape-seed instead of olive oil; 1/2 of a peeled and seeded english cucumber, chopped; sprinkled cayenne pepper around and over the ingredients, so maybe 1/4 tsp; original had too much celery for our taste, so I use 2 large stalks of chopped celery; for the beans, I use 1 19oz can of a mixed bean blend, as I like the taste better with a few types of beans. It really seems to enhance the flavours. Don't be shy on the garlic, I use 2 large cloves, minced and for the lemon, I use the juice of a whole lemon or even add in another half if the lemon is on the smaller side. The rest of the ingredients are per the original recipe. We love this recipe, and make it at least once per month as it goes with sandwiches for lunch, or for dinner with chicken really well. My thanks to death_by_parsnip for posting the original recipe!
     
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Tweaks

  1. BussBoss2
    Absolutely one of my favourite go to salads. Easy to make, keeps well in the fridge for up to a week. I modified it a bit, as I've made this recipe several times now. Here is my final version use fresh tomatoes, 4-5 depending on size, seeded; 1/2 cup minced red onion; Grape-seed instead of olive oil; 1/2 of a peeled and seeded english cucumber, chopped; sprinkled cayenne pepper around and over the ingredients, so maybe 1/4 tsp; original had too much celery for our taste, so I use 2 large stalks of chopped celery; for the beans, I use 1 19oz can of a mixed bean blend, as I like the taste better with a few types of beans. It really seems to enhance the flavours. Don't be shy on the garlic, I use 2 large cloves, minced and for the lemon, I use the juice of a whole lemon or even add in another half if the lemon is on the smaller side. The rest of the ingredients are per the original recipe. We love this recipe, and make it at least once per month as it goes with sandwiches for lunch, or for dinner with chicken really well. My thanks to death_by_parsnip for posting the original recipe!
     
  2. RNMOMMY2BOYS
    great recipe. very fresh and healthy tasting. I was trying to find something to make to use up extra celery. i used balsamic vinegar instead of red wine vinegar. Thanks for sharing.
     

RECIPE SUBMITTED BY

I love whole foods and fish and dislike meat. I am also a part-time vegan and catholic (check out http://flaxonfriday.blogspot.com/). I enjoy cooking for myself, my husband, and my little girl. I cook to manage my IBS.
 
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