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White Bean And Tomato Salad

Chef.Foodie's picture
Ingredients
  Cooked cannellini beans 32 Ounce, or canned (4 Cups / 2 Cans, 16 Ounce Each)
  Canned cooked cannellini beans 32 Ounce (2 Cans, 16 Ounce Each Or 4 Cups)
  Garlic 2 Clove (10 gm), minced or pressed
  Red onion 1⁄2 , minced to make about 1/4 cup
  Celery stalks with leaves 6 , thinly sliced crosswise (Use Pale Center Of Stalks)
  Lemon juice 1 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Chopped fresh mint/1 teaspoon dried 1 Tablespoon, dried
  Chopped fresh mint/Chopped fresh basil, 1 teaspoon dried 1 Tablespoon
  Tomatoes 5 , cut into 1/2-inch cubes
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Drain the beans.
If you are using canned beans, rinse them very gendy in a colander and then set them aside to drain.
Combine the garlic, red onion, celery, lemon juice, olive oil, mint or basil, tomatoes, and salt and pepper in a large salad bowl.
Add the beans and carefully stir with a wooden spoon, or with your hands, so that the beans don't break apart.
Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
4

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