White Bean and Cherry Tomato Salad

Recipe by Hey Jude
READY IN: 2hrs 15mins
SERVES: 8-10




  • 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.