White Bean Herb And Tomato Salad Recipes

WHITE BEAN, HERB AND TOMATO SALAD

White Bean, Herb and Tomato Salad image

Five ingredients and 30 minutes later, you can have a fresh and colorful salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 7

Number Of Ingredients 5

Ingredients

1 can (19 oz) cannellini (white kidney) beans, drained, rinsed
3/4 cup cubed mozzarella cheese
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/3 cup fat-free balsamic vinaigrette
2 medium tomatoes, chopped (1 1/2 cups)

Steps:

In large bowl, mix all ingredients. Serve immediately, or cover and refrigerate 1 hour before serving.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 10 mg, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 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

FIVE-MINUTE SALAD: GOAT CHEESE, HERB AND WHITE BEAN

Five-Minute Salad: Goat Cheese, Herb and White Bean image

Provided by Ellie Krieger

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

12 ounces pre-washed mixed salad greens (about 8 cups)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups cherry tomatoes (about 28)
1 cup canned cannellini beans, drained and rinsed
4 ounces goat cheese (about 1/2 cup)
2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil

Steps:

Place greens into a large bowl. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Drizzle the dressing over the greens and toss. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with basil and serve.

Nutrition Facts : Calories 250 calorie, Fat 17 grams, SaturatedFat 6 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 10 grams

WHITE BEAN, SAGE AND TOMATO SALAD

White Bean, Sage And Tomato Salad image

Provided by Moira Hodgson

Categories salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 pound dried white beans
1 teaspoon mustard
About 1 tablespoon white-wine vinegar
About 1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/2 cup fresh sage leaves
6 plum tomatoes
1/2 red onion, chopped

Steps:

Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams

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.

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