• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

White Bean and Tomato Salad

  • Recipe Submitted by on

Category: Appetizers, Vegetarian

 Ingredients List

  • 1 1/2 ga Cooked navy beans; drained
  • -and rinsed
  • 10 Cloves garlic; minced (3
  • -tbsp)
  • 8 oz Red onion; minced
  • 2 lb Celery; thinly sliced
  • 5 lb Ripe tomatoes; cut in 1/2"
  • -cubes
  • 1/2 c Chopped fresh basil; or mint
  • -or combo
  • 3/4 c Fresh lemon juice
  • 3/4 c Extra virgin olive oil
  • Salt and pepper; to taste
  • Calamata olives (9-oz);
  • -optional garnish

 Directions

RIPE tomatoes, fresh basil, garlic and freshly cooked navy beans: a harvest
salad. BEANS: 3-1/2-lbs dry yields 9-1/4-lbs cooked. If using dried, soak
beans overnight in water to cover; or bring to boil, remove from the heat,
let soak for 1-2 hours, and then drai n. After soaking, cook beans until
tender in a gallon of water for 30-45 minutes. Avoid Overcooking. Drain and
chill beans for a few hours or overnight.

2. Combine all the ingredients,stirring gently.

3. Serve chilled or at room temperature, as a main dish, side salad, or
appetizer. Good wth crusty breads and rolls.

Per Serving: 346cals; 17.1g protein; 8.6g fat; 51 mg sod.

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