Best 10 White Bean And Tomato Salad Recipes

CHERRY TOMATO AND WHITE BEAN SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
• Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

TOMATO, BASIL, AND WHITE-BEAN SALAD

Steps:

• Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
• Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

WHITE BEAN, TOMATO, AND AVOCADO SALAD

Steps:

• Place the beans, tomatoes, avocado, and green onions into a mixing bowl. Drizzle with the olive oil and lemon juice; season with salt and pepper to taste. Gently toss until combined. Serve immediately or chill overnight.

WHITE BEAN, TUNA AND TOMATO SALAD

Steps:

• Flake tuna into a medium-size bowl; add next six ingredients; drizzle Dressing over all and toss gently to mix.
• Spoon onto lettuce leaves and top with chopped egg, if desired.
• Serves 4.

WHITE BEAN-AND-TOMATO SALAD

Steps:

• In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
• To store, refrigerate up to 1 day.

WHITE BEAN, SAGE AND TOMATO SALAD

Steps:

• Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
• Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
• Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.

WHITE BEAN AND CHERRY TOMATO SALAD

Steps:

• 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.

TOMATO, BASIL, AND WHITE BEAN SALAD

Steps:

• Combine beans, tomatoes, basil and salt in a bowl and season with pepper.
• Heat oil in a skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned (approx. 2 minutes). Pour over bean mixture and gently toss. Let stand 30 minutes or longer to allow flavors to meld. Can be covered and kept at room temp for up to 4 hours.

TOMATO, BASIL AND WHITE-BEAN SALAD

Steps:

• 1. Combine beans, tomatoes, basil and salt in a bowl, and season with pepper 2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1.5 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavored to meld. Salad can be covered and kept at room temperature up to 4 hours.

SUN DRIED TOMATO AND WHITE BEAN PASTA SALAD

Steps:

• In a small mixing bowl combine oil, both vinegars, oregano, tomatoes, parsley and salt and pepper. Mix well. Then, in a larger bowl, combine beans, pasta, onion and the oil & vinegar mixture. Carefully fold together, trying not to smash the beans. You can add the parmesan over the salad when served or mix into the salad.