White Bean And Cherry Tomato 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:

• Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
• Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
• Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

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:

• Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
• Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
• Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
• Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
• Plate the pasta and top with more Parmesan and basil. Serve immediately.

Steps:

• Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead).
• Cook the potatoes (leave whole do not slice) until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
• Cut the small potatoes in half or quarters if the are fairly large.
• In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
• Cool completely to room temperature or refrigerate, tossing occasionally.
• Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
• In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
• Season with salt and pepper.
• Refrigerate for a minimum of 3 hours or more.
• Delicious!

Steps:

• Cook beans in boiling water 7 minutes or until tender.
• Drain.
• Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
• Combine the shallots and vinegar, stirring with a whisk.
• Let vinegar mixture stand 10 minutes.
• Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
• Pour vinaigrette over bean mixture; toss well.

Steps:

• Toss all ingredients in a large bowl.
• Season with salt and pepper.
• Let marinate at room temperature for 1 hour.
• Cover and chill.
• Return to room temperature before serving.
• Cooking time is marinating time.

Steps:

• In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
• Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
• Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

Steps:

• Cut up the cheese and tomatoes if nessary.
• Rinse the beans In cold water very well, carefully drain.
• Place these ingredients in a bowl with some of the basil.
• (save some for garnish) Whip together dressing ingredients.
• add to bowl blend with care not to break up the beans.
• Taste and add more seasoning if necessary.
• Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
• Spot basil around for garnish.
• A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

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.