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Moosewood White Bean And Tomato Salad

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Ingredients

Adjust Servings:

	2 15 ounce cans cannellini beans or 15 ounce cans kidney beans, drained
	2 garlic cloves, minced
	1/4 cup red onion, minced
	6 celery ribs, with leaves sliced optional
	1 lemon, juice of
	2 tablespoons olive oil
	1 1 tablespoon fresh basil or 1 teaspoon dried basil
	2 tomatoes, cubed or 15 ounce cans diced tomatoes, drained
	1 tablespoon red wine vinegar optional
	salt and pepper, to taste

Nutritional information

179.9

Calories

49 g

Calories From Fat

5.5 g

Total Fat

0.8 g

Saturated Fat

0 mg

Cholesterol

424.6 mg

Sodium

25.3 g

Carbs

8.7 g

Dietary Fiber

5.3 g

Sugars

8.3 g

Protein

287 g

Serving Size

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Moosewood White Bean And Tomato Salad

Name: Moosewood White Bean And Tomato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 2; : 1/4; : 6; : 1; : 2; : 1; : 2; : 1

Features:

Cuisine:

American

I have been making this recipe for about 20 years from the Moosewood cookbook, and I've always loved it. Today I had no lemons on hand, so I subbed a tablespoon each of apple cider and red wine vinegar. WOW! It is sooo delicious. I could eat the whole bowl. I do use the celery--but I follow the original recipe's instructions to use the pale, center stalks--so they are really quite small and 6 of them are probably not even equivalent to 3 outer stalks. I think they add so much to this recipe, and I'm not normally a huge celery fan.

30 min
Serves 6
Easy

Ingredients

Directions

Moosewood White Bean and Tomato Salad, This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a “Main dish salad” but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like., I have been making this recipe for about 20 years from the Moosewood cookbook, and I’ve always loved it. Today I had no lemons on hand, so I subbed a tablespoon each of apple cider and red wine vinegar. WOW! It is sooo delicious. I could eat the whole bowl. I do use the celery–but I follow the original recipe’s instructions to use the pale, center stalks–so they are really quite small and 6 of them are probably not even equivalent to 3 outer stalks. I think they add so much to this recipe, and I’m not normally a huge celery fan.

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