Tuscan White Bean Salad
It has been so hot here –Sunday was a scorching 104 degrees. Because of the toasty weather, I’ve been looking for quick, cool ways to get hits of protein.
Really, all I want to eat is fruit and lemon slushes these days. However, this white bean concoction has been a winner for the family during this hot spell. The boys have been scarfing it down plain and in quesadillas. My younger son absolutely loves it as does my husband; I like it too! My older son eats it somewhat grudgingly, though he does eat it; a good thing since has become a bit picky of late.
The trick to this dish is pressure cooking the beans so that you can keep your kitchen cool. It takes less than 15 minutes to pressure cook
If you are looking for in-depth instructions and tips on how to prepare beans, Recipes from an Ecological Kitchen
2 cups cooked white beans
3 oven roasted tomatoes, see recipe below
1 teaspoon balsamic vinegar
1 teaspoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon celtic sea salt
1 tablespoon fresh rosemary, chopped
- In a large bowl, combine beans and roasted tomatoes
- Drizzle with vinegars and oil
- Sprinkle with salt and rosemary
- Serve
3 ripe tomatoes, quartered
2 tablespoons olive oil
3 fresh sprigs of thyme
½ teaspoon celtic sea salt
- Place tomatoes in an 7 x 11 pyrex baking dish
- Drizzle with olive oil, and season with salt and thyme sprigs
- Roast at 350° for 30 minutes
On a technical note, you may have noticed the addition of my photo next to all of my comments on elanaspantry.com. It’s a new feature I’ve implemented on the site. You too can have a photo associated with your comments by creating an account at gravatar.com using the same email address you use to leave your comments here. What is a gravatar? According to gravatar.com, “A gravatar, or globally recognized avatar, is quite simply an avatar image that follows you from weblog to weblog appearing beside your name when you comment on gravatar enabled sites.” So go ahead, add some flair to your comments and go grab a gravatar (it’s FREE!).
Also, in other technical updates, remember to use the forum! It is the ideal place for questions, more so than the comments sections of the posts on the website. The forums have a wealth of information and are becoming more active day by day.
If you have a question, you can always check out my FAQ page –most questions are already answered there.
Thanks all and stay cool!
Never miss a recipe!
Subscribe by Email to elanaspantry.com:Posted on July 22, 2008 in salads by Elana
you might also like: Sun Sprout Salad
or Zucchini Carpaccio
site feed email subscription print friendly recipe
email this recipe
add to del.icio.us add to stumbleupon share on facebook 20 comments
20 comments for the post “Tuscan White Bean Salad”
leave a comment
Before submitting your comment: If you are inquiring about recipe ingredients, products, substitutions or other related items on this website, please visit my FAQ page first, or visit the forums.
Oh wonderful! I have some overripe tomatoes that need something… this will be perfect for tomorrow night! Thanks!
Also, I wanted to tell you - I modified your cookie recipe tonight and it was STILL fabulous! I just made the choc. chip cookies into lemon drops by omitting the chocolate (of course…) and adding the zest of a lemon plus its juice to the liquids. I did need to add a little more almond meal (which is true with most of the recipes I have made… but I think its a humidity issue, not a measurement flaw on your end - you are baking in a semi-arid environment vs. here in the sauna!). They are wonderful! Not too lemony, but the taste is definitely there. Yum! I also want to make those Jewish hat cookies you had on here somewhere… and the heart ones with raspberry jam. Any sources for naturally sweetened preserves/jams?? Thanks Elana! You rock!
July 22nd, 2008 9:03 pm
Wow! WHat a reduction in cooking time. What pressure cooker can anyone recommend purchasing?
Cheers Elana
July 23rd, 2008 1:03 am
elana, this is brilliant! the last thing i want to do in this heat is boil beans for an hour. i’ve gotta have my beans though, and this is a terrific idea. bravo! :)
July 23rd, 2008 1:17 am
Hi,
I just became a subscriber last week and really like your recipes but it is a bother to print them out because of the formatting. Any suggestions? Also, does anyone know of any chocolate chips not sweetened with sugar cane?
July 23rd, 2008 8:23 am
Nancy - what I do is highlight the text I want to print then hold the cursor over the text, right click, click print, then in my printer menu I clich “selection” and it only prints the recipe.
hope that sounds clearer to you than it does when I think it! LOL!
July 23rd, 2008 8:59 am
Elana,
I knew that I liked your recipes. What a surprise when you noted “Recipes from an Ecological Kitchen”. I have been cooking with it for years. You are taking alternative cooking to new places with your choice of ingredients: agave nectar for the reduction in sugar, almond and coconut flours as alternatives to wheat flour.
I, too, am interested in preserves without sugar.
Appreciating what you are doing.
July 23rd, 2008 11:04 am
Made beans in the pressure cooker for dinner! I did black beans and tomatoes…added some cumin and chipotle for a southwest twist. It turned out good… I dont know, maybe I just wasnt in the mood for them once dinner was finally ready. On a side note, the lemon cookies I experimented with last night are a huge success! I have a tip you may already know… but when I mix up the cookie dough, I bake a few right then, usually 6… then I line a small cookie sheet with wax paper and scoop the rest of the dough into little mounds onto the sheet and refrigerate. I use a small scoop to make them all uniform in size and to ensure that they bake evenly. They work really well straight from the fridge and are easier to flatten onto the sheet when they are not so sticky. If I didnt eat them so fast, I would probably try freezing them after they harden in the fridge! I am envisioning an actual tray of cookies this Christmas thanks to you and your site! Do you think you could try to come up with a biscotti recipe? Pretty please?!
July 23rd, 2008 4:38 pm
Chrissy -Where do you live that is a humid sauna? NY? You can find the naturally sweetened jam under the ingredients list of all the recipes I write that call for it. I do have a biscotti recipe and hope you enjoy it!
Susan -I will add the pressure cooker
that I use to my amazon store so that you can check it out there.
Grace -Thanks!
Susan -That’s weird as I have a little button that says “print” at the bottom of each recipe that I had hoped would simplify the process; alternatively, copy the recipe into word and print from there. If you give me further detail on what the problem is specifically maybe I can fix it.
Lynne -Thanks, it’s a great book, isn’t it!
July 23rd, 2008 4:50 pm
Hi,
What a great site! I was thrilled to find you.
I have Celiac and travel quite a bit. I struggle with what foods to take with me on airplanes that are healthy, easy to eat and of course gluten free. Any suggestions?
July 24th, 2008 6:51 am
Elana,
We live just outside of Nashville, TN now!
ITs pretty warm and sticky most of the summer!
Thanks for the links to the jam and biscotti! I had not seen those yet!
July 24th, 2008 7:03 am
Holly,
Thank you! When I travel I tend to pack fresh veggies and fruit as snacks. To get my protein fix, I make my power bars. They’re a delicious and nutritious little treat!
You may want to post your question in the forums as well to see if any one else has other suggestions.
Hope this helps,
Elana
July 25th, 2008 11:14 am
Thank you! I made the Power Bars last night and I love them!
July 25th, 2008 4:04 pm
Wow! I gave this recipe to my mom and she totally dug it! And that’s coming from someone who’s been fed processed junk all her life! Thanks!
July 25th, 2008 6:01 pm
I like the sound of a white bean salad. It looks good.
July 26th, 2008 7:08 pm
Chrissy -That’s where another one of my favorite readers lives; her name is Courtney and she makes amazing changes to my recipes and leaves long, lovely stories about how she and her family enjoy her creations.
Holly -You’re welcome. Glad you liked ‘em.
Stephen -It’s never too late!
Kevin -Thanks for another nice comment :-)
July 28th, 2008 4:24 pm
Fantastic! Simple! Delicious!
I love white beans. Giving this recipe a try this weekend.
July 31st, 2008 7:39 am
This salad looks so light and refreshing. Exactly what I need in this heat!
July 31st, 2008 1:52 pm
We are big white bean salad fans, and this looks delicious! And those roasted tomatoes …. YUM!
August 1st, 2008 1:57 pm
I just found your website while looking for a recipe for gluten free bread. It really looks awesome,but do you ever put in nutricial guidelines? I am on Weight Watchers and trying to be gluten free while doing that, so it is nice when there are guidelines to follow to help with the points.
Thanks
August 1st, 2008 9:53 pm
Sookie -Thanks, how did you like it?
Madeline -I’m with you on that.
Paula -Thanks
Karen -I don’t have a solution for you currently; however if you look at my FAQ’s, you will see that when my cookbook comes out, nutrition info will be provided.
August 4th, 2008 9:42 am