A classic Mediterranean-style white bean
salad with tomatoes, red onion and herbs tossed in fresh lemon
and olive oil.
White Beans with
Tomatoes and Herbs
3 1/2 cups cooked navy or Great Northern
beans, drained and rinsed
4 roma tomatoes, cut into 1/2-inch cubes
1 tablespoon chopped fresh basil or mint (1 teaspoon dried)
2 large garlic cloves, minced or pressed
1/2 cup red onion, minced
6 celery hearts, with leaves, thinly sliced
2 tablespoons olive oil
Juice of 1 lemon
Freshly ground pepper to taste
- Combine all ingredients except beans in
a large bowl. Add beans and stir carefully, so they do not break
apart. Serve salad cold on a bed of lettuce.
Makes 4 servings.
Recipe provided courtesy The Michigan Bean Commission.
