White Bean, Sage And Tomato Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound dried white beans
- 1teaspoon mustard
- About 1 tablespoon white-wine vinegar
- About ½ cup extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- ½cup fresh sage leaves
- 6plum tomatoes
- ½red onion, chopped
Nutritional analysis per serving (4 servings)
599 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 67 grams carbohydrates; 21 grams dietary fiber; 5 grams sugars; 23 grams protein; 564 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
- Step 2
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.
- Step 3
Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.
- If this has been refrigerated before being eaten, taste the beans and check if they need additional dressing or seasoning, because they may have absorbed a great deal.
Private Notes
Comments
Easy, tasty dish that can be easily adapted to other flavors. I used basil infused olive oil with fresh basil instead of the sage, which I did not have on hand. Received rave reviews on a warm summer evening.
Easy, tasty dish that can be easily adapted to other flavors. I used basil infused olive oil with fresh basil instead of the sage, which I did not have on hand. Received rave reviews on a warm summer evening.
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