WHITE BEAN SALAD WITH CARROTS AND TOMATOES
Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Put beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
- Transfer beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
- Add carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss vinaigrette with bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.
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Yasir Awan
[email protected]This salad is a great way to add some variety to your lunch or dinner routine. It's healthy, delicious, and easy to make.
Ruth Nabunjo
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor.
Samiullah Zaheree
[email protected]This salad is a great way to use up leftover roasted vegetables. I often make a big batch of roasted vegetables on the weekend and then use them to make this salad during the week.
Imran Gul
[email protected]I've made this salad several times and it's always a winner. It's a great potluck dish because it's easy to transport and it always gets rave reviews.
Naimatullah Samejo
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
viola Selmani
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor combination.
Hari Bastola
[email protected]This is a great recipe for a vegan or vegetarian meal. It's packed with protein and fiber, and it's really delicious.
Malik Ahmad Kareem
[email protected]I'm not a huge fan of beans, but I really enjoyed this salad. The dressing is really flavorful and the beans are cooked perfectly.
Jamli Jamli Jogi
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then eat it for lunch throughout the week.
Pearl Mafatelo
[email protected]I love the addition of carrots and tomatoes to this salad. They add a nice crunch and sweetness. I also like to add a bit of chopped red onion for extra flavor.
Zac Brink
[email protected]This salad is a great way to use up leftover beans. I always have a can or two of beans in my pantry, so it's easy to whip up this salad on a weeknight.
Jaco Ekkerd
[email protected]I've been making this salad for years and it's always a favorite. It's so easy to make and always turns out delicious.
Syed agha sab Agha
[email protected]This is a great recipe for a light and healthy lunch or dinner. I love that it's packed with vegetables and beans, and the dressing is really flavorful.
Marlin Jones
[email protected]I made this salad for a picnic and it was a huge success! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Jind Jaan
[email protected]This salad was a hit at my last potluck! The flavors were bright and fresh, and the beans were perfectly cooked. I would definitely recommend this recipe.