White Bean, Sage And Tomato Salad
Published August 9, 1986
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound dried white beans
1 teaspoon mustard
About 1 tablespoon white-wine vinegar
About ½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
½ cup fresh sage leaves
6 plum tomatoes
½ red onion, chopped
Nutritional analysis per serving (4 servings)
67 grams carbs; 599 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 30 grams fat; 21 grams fiber; 564 milligrams sodium; 23 grams protein; 5 grams sugar
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.