Cherry Tomato And White Bean Salad Recipes

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.

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.

Steps:

• In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
• Add beans and cook, uncovered, for 2 minutes.
• Remove from heat, cover and let stand for 1 hour.
• Drain beans, discarding water.
• In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
• Drain and set aside.
• In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
• In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
• Mix in dressing and season to taste with salt and pepper.
• Cover and refrigerate for at least 6 hours or for up to a day.
• To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.