Quick and Easy Vegetarian White Bean Salad

photo 2 I could not be more impressed with this recipe.  I was looking for the perfect bean salad to compliment a panini (future post coming).  This was it.  In fact, I wasn’t even sure I wanted to fuss with the panini after sampling this salad–I seriously could have eaten it all, simply by itself, for dinner.  It’s that good.  I promised Mark I would save him some, so I’m afraid to open it back up today or else he might not have any to try.  I have a feeling that after marinating over night the flavors are even more dynamic.  It’s a simple, stunning summer salad! 

photo 1

What was also very fun was the use of the new chopper I bought a few weeks ago at Sur La Table.  I hate chopping things finely–patience isn’t my forte.  So I decided to try this chopper with the Roma tomatoes–while it was a little messy, it did the trick!  I will be using it again for this salad!

Enjoy!  It’s definitely perfect for that summer picnic you have planned!

*********************************

A simple homemade vegetarian white bean salad with basil, garlic and tomatoes. Perfect for a summer picnic. This healthy recipe is naturally gluten-free. The flavors come from the naturally healthy ingredients, so this is a good time to use farm-free organic tomatoes and your best olive oil. This white bean salad is vegetarian, vegan and cholesterol-free.

Ingredients:

  • 2 15.8-ounce cans Great Northern Beans, rinsed and drained
  • 1/2 pound small Roma or plum tomatoes, chopped
  • 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
  • 1 tsp coarse sea salt or kosher salt
  • Fresh ground black pepper
  • 1/4 cup good quality olive oil
  • 3 cloves garlic, minced

Preparation:

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, just a minute or two.

Pour olive oil and garlic mixture over beans and tomatoes, and toss gently to combine.

Allow the bean salad to stand 30 minutes before serving to allow the flavors to meld.

Salad can be covered and kept at room temperature up to 4 hours.

Makes six servings of white bean salad.

Nutritional information, per serving:
Calories: 505; Total Fat: 10.8 g, 17% daily value; Saturated Fat: 1.8g, 9%
Cholesterol: 0mg, 0%
Sodium: 342mg, 14%
Total Carbohydrates: 78.6g, 26%
Dietary Fiber: 25.1g, 101%
Protein: 27.3g
Vitamin A 7%, Vitamin C 27%, Calcium 22%, Iron 39%

From  http://vegetarian.about.com/od/beansaladrecipes/r/Quick-And-Easy-White-Bean-Salad.htm

Advertisements
This entry was posted in Uncategorized and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s