Best 6 White Bean Salad With Carrots And Tomatoes Recipes

Indulge in a symphony of freshness with our delightful White Bean Salad with Carrots and Tomatoes, an explosion of flavors that will tantalize your taste buds. This vibrant salad showcases a medley of textures, featuring tender white beans, crisp carrots, juicy tomatoes, and a zesty dressing that harmonizes the ingredients perfectly. It's a symphony of colors, flavors, and textures, sure to be a hit at your next gathering. With its versatility, this salad transforms into a hearty main course when paired with grilled chicken or fish. Dive into the culinary journey and discover the simplicity and elegance of this delectable dish. This article presents a collection of mouthwatering recipes that showcase the versatility of white beans, carrots, and tomatoes. From the classic White Bean Salad with Carrots and Tomatoes to its variations, including a hearty White Bean and Vegetable Soup, a refreshing White Bean and Arugula Salad, and a tantalizing White Bean and Corn Salsa, there's something for every palate and occasion.

Let's cook with our recipes!

WHITE BEAN SALAD WITH CARROTS AND TOMATOES

White Bean Salad with Carrots and Tomatoes image

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

Ingredients

1 cup dried white beans, such as navy
2 medium carrots, peeled and cut into 1/4-inch dice
1 small red onion, finely chopped
1 cup grape tomatoes, halved lengthwise
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 cup red wine vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper

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.

CHERRY TOMATO AND WHITE BEAN SALAD

Cherry Tomato and White Bean Salad image

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

Ingredients

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

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 BEANS WITH CARROTS AND ROASTED GARLIC

White Beans With Carrots and Roasted Garlic image

Provided by Molly O'Neill

Categories one pot, side dish

Time 1h25m

Yield Four servings

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 cup Great Northern beans, soaked overnight and drained
7 cups water
1 large sprig fresh rosemary
2 large sprigs fresh thyme
1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
8 cloves roasted garlic, peeled
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 875 milligrams, Sugar 4 grams

BEAN AND CARROT SALAD

Bean and Carrot Salad image

"Anytime I find a recipe full of vegetables that my family will eat, I'm a happy mom," write Colleen Edelsward of Woodinville, Washington. "My husband comes back for seconds when I serve this." Tip: "The carrots and beans are great finger food for young kids," she adds.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup baby carrots, cut in half lengthwise
2 cups cut fresh green beans
1/4 cup chopped radishes
1/4 cup chopped red onion
DRESSING:
1 tablespoon lemon juice
1-1/2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground cumin
1-1/2 teaspoons sesame seeds, toasted

Steps:

In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion. , In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

WHITE BEAN-AND-TOMATO SALAD

White Bean-and-Tomato Salad image

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

Ingredients

1 can (14 ounces) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

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

WHITE BEAN TOMATO SALAD

White Bean Tomato Salad image

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

Ingredients

2-1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup finely chopped onion
1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

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

Tips:

For the best flavor, use fresh, ripe vegetables.
If you don't have fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well.
Use a variety of beans in your salad for added flavor and texture. Cannellini beans, chickpeas, and black beans are all good choices.
If you don't have fresh herbs, you can use dried herbs, but be sure to use half the amount.
Serve the salad immediately or chill it for later. It will keep for up to 3 days in the refrigerator.

Conclusion:

This white bean salad with carrots and tomatoes is a delicious and healthy dish that is perfect for summer gatherings. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a light and refreshing salad, give this one a try.