Sunday, July 26, 2009

White bean and tomato salad

A light but filling summer salad-- eat with some sort of bread product and maybe some fresh fruit for dessert.  Use good quality tomatoes, please!

White Bean and Tomato Salad

Serves 2-3.


2 cups cooked navy (or other white) beans (1 can or 1/2 cup dry beans, cooked), cooled
2 beefsteak or 4 roma tomatoes
2 sprigs fresh oregano (about a tablespoon)
1 sprig fresh mint (about 1/2 tablespoon)
2 tablespoons olive oil
1 tablespoon lemon juice
dash of salt


Cook your beans if they aren't already cooked, drain, and allow to come to room temperature.
Chop tomatoes coarsely.
Chop herbs coarsely.
Toss both with beans in large bowl.
Drizzle with olive oil, then lemon juice, toss to combine.
Add salt to taste.


  1. Hmm. Looks a bit like my recipe for pasta e fagioli, uncooked, minus the pasta. Sounds good. :)

  2. Ahhh, cryptomnesia!!