Best 4 White Bean Sage And Tomato Salad Recipes
Indulge in a symphony of flavors with our White Bean, Sage, and Tomato Salad, a delightful dish that bursts with freshness and savory notes. This vibrant salad combines the creamy texture of white beans, the earthy aroma of sage, the sweetness of sun-kissed tomatoes, and a tangy dressing that elevates every bite. Another delightful option is our Lemony White Bean Salad with Asparagus and Goat Cheese, where crisp asparagus, creamy goat cheese, and a zesty lemon dressing create a harmonious balance of flavors. And for a hearty and satisfying meal, try our White Bean and Sausage Soup with Kale, a comforting dish that combines tender white beans, savory sausage, and nutritious kale in a flavorful broth. Whether you're looking for a light and refreshing salad or a warm and hearty soup, our collection of white bean recipes has something to satisfy every palate.
Let's cook with our recipes!
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
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.
WHITE BEAN TOMATO SALAD
This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
WHITE BEAN AND TOMATO SALAD
Look for different sizes, colors, and varieties of tomatoes for the most interesting and delicious salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Place beans and 2 1/2 quarts water in a medium stockpot; set over high heat. Bring to a boil, then reduce to a simmer. When beans are almost done, add 1 teaspoon salt. Continue cooking until beans are tender, about 1 hour. Drain beans in a colander. Transfer to a large bowl, and set aside.
- Cut leeks in half lengthwise, and place under running water to remove dirt between the layers. Pat dry, and cut leeks crosswise into 1/8-inch-thick slices. Cut fennel bulb in half lengthwise, and remove core. Cut into 1-inch wedges, and cut crosswise into 1/8-inch-thick slices, including stalks.
- Heat a medium saute pan over medium-high heat, and add 2 tablespoons olive oil. Add leeks and fennel, and cook until tender, 4 to 5 minutes. Remove from heat, and add to the reserved beans. Add red onion, cucumbers, chives, oregano, and parsley; toss to combine. Add remaining 1/2 cup olive oil and the lemon juice, remaining teaspoon salt, and pepper; toss to combine.
- Arrange tomato wedges around the border of a large platter. Spoon the bean mixture into the center of the platter; serve.
WHITE BEAN-AND-TOMATO SALAD
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 3 g
Tips:
- Choose fresh, ripe tomatoes: The quality of your tomatoes will greatly impact the flavor of your salad. Look for tomatoes that are plump, brightly colored, and free of blemishes.
- Use a variety of beans: Don't be afraid to mix and match different types of beans in your salad. Cannellini beans, chickpeas, and kidney beans are all great options.
- Don't overcook the beans: Be sure to cook the beans until they are tender but still hold their shape. Overcooked beans will become mushy and ruin the texture of your salad.
- Use a good quality olive oil: Olive oil is a key ingredient in this salad, so be sure to use a good quality extra virgin olive oil.
- Season to taste: Be sure to taste the salad before serving and adjust the seasonings accordingly. You may want to add more salt, pepper, or lemon juice to taste.
Conclusion:
This white bean, sage, and tomato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a healthy and flavorful salad, give this recipe a try!
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