White Bean Salad With Carrots And Tomatoes Recipes

Steps:

• Put beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
• Transfer beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
• Add carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss vinaigrette with bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

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:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
• Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

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 medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
• To store, refrigerate up to 1 day.

Steps:

• In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion. , In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.