Moosewood White Bean And Tomato Salad Recipes

Steps:

• Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
• Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Steps:

• Place beans and 2 1/2 quarts water in a medium stockpot; set over high heat. Bring to a boil, then reduce to a simmer. When beans are almost done, add 1 teaspoon salt. Continue cooking until beans are tender, about 1 hour. Drain beans in a colander. Transfer to a large bowl, and set aside.
• Cut leeks in half lengthwise, and place under running water to remove dirt between the layers. Pat dry, and cut leeks crosswise into 1/8-inch-thick slices. Cut fennel bulb in half lengthwise, and remove core. Cut into 1-inch wedges, and cut crosswise into 1/8-inch-thick slices, including stalks.
• Heat a medium saute pan over medium-high heat, and add 2 tablespoons olive oil. Add leeks and fennel, and cook until tender, 4 to 5 minutes. Remove from heat, and add to the reserved beans. Add red onion, cucumbers, chives, oregano, and parsley; toss to combine. Add remaining 1/2 cup olive oil and the lemon juice, remaining teaspoon salt, and pepper; toss to combine.
• Arrange tomato wedges around the border of a large platter. Spoon the bean mixture into the center of the platter; serve.

Steps:

• Combine the ingredients in a serving bowl.
• Serve immediately.

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.

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.