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.
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.
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 lemon juice of
- 1/4 cup red onion minced
- 2 cans cannellini beans or 2 (15 ounce) cans kidney bean drained
- 6 leaves sliced (optional)
- 1 tablespoon of fresh mint or 1 tablespoon fresh basil or
- 4 cans diced tomatoes drained
- 1 tablespoon red wine vinegar (optional)
- Carbohydrate 7.52822772941758 g
- Cholesterol 0 mg
- Fat 1.42785855810579 g
- Fiber 2.40348470351733 g
- Protein 1.39657765354272 g
- Saturated Fat 0.199256864800551 g
- Serving Size 1 1 cups, 6 serving(s) (145g)
- Sodium 19.2090594267044 mg
- Sugar 5.12474302590025 g
- Trans Fat 0.131607315057168 g
- Calories 39 calories
Step-by-step
- Combine all ingredients in a bowl.
- Serve at room temperature.
My Go-To Summer Side Dish: Moosewood White Bean and Tomato Salad
As a busy working mom, I’m always on the lookout for quick, healthy, and delicious recipes that the whole family will enjoy. This Moosewood White Bean and Tomato Salad has become a staple in our household, especially during the hot summer months. It's so incredibly simple to make, requiring minimal prep time and even less cleanup, which is a huge win in my book! The vibrant colors and fresh flavors make it a welcome addition to any summer meal, whether it's a casual barbecue or a more elegant dinner party.
What I love most about this salad is its versatility. It can be served as a light and refreshing lunch on its own, or as a delightful side dish to complement grilled meats, fish, or even vegetarian burgers. My picky toddler absolutely devours it, which is always a bonus! The recipe itself is quite adaptable; I often adjust the herbs depending on what’s fresh in my garden, and sometimes I add a sprinkle of feta cheese for extra tang. The original recipe suggests adding celery, but I personally omit it because it’s not my favorite. This is the beauty of cooking – you can always tweak things to your own taste and preference!
The flavors are simply divine. The sweetness of the tomatoes blends perfectly with the earthy notes of the cannellini beans, the zesty lemon juice provides a wonderful brightness, and the fresh herbs add a layer of complexity. I've found that adding a tablespoon of red wine vinegar elevates the taste profile to a whole new level, but it’s entirely optional. The subtle garlic notes beautifully complement the other ingredients, without overpowering them. The overall taste is both satisfying and refreshing, making it the perfect counterpoint to richer dishes.
This salad is also incredibly convenient. It can be prepared well in advance, making it ideal for potlucks, picnics, or those busy weeknights when you need a meal ready quickly. The flavors actually deepen and meld together if made ahead of time, so don't be afraid to prepare it a few hours or even a day before serving. I often make a big batch on the weekend and enjoy it throughout the week as a quick and easy lunch or side dish.
Beyond its ease and deliciousness, this salad is also incredibly healthy. Packed with protein from the beans, fiber to keep you feeling full, and plenty of vitamins and minerals from the vegetables and herbs, this is one meal that satisfies both your taste buds and your nutritional needs. It's a low-calorie, low-fat option, perfect for those watching their weight or simply looking for a lighter meal. It's a win-win situation, really.
So, if you're looking for a simple yet impressive summer salad recipe that’s sure to impress your family and friends, I highly recommend giving this Moosewood White Bean and Tomato Salad a try. It’s a recipe that I’ll be making for years to come, and I know it will quickly become a favorite in your kitchen as well. The combination of ease of preparation, delicious taste, and nutritional value makes it an absolute must-try. Trust me on this one – you won’t be disappointed!
Ingredients I frequently use as substitutes:
- Kidney Beans: If you prefer, kidney beans make a great substitute for cannellini beans.
- Herbs: Feel free to experiment with different herbs. Parsley, oregano, or chives can all work wonderfully in this recipe.
- Cheese: A sprinkle of feta cheese adds a salty, tangy flavor that complements the other ingredients beautifully.
- Vinegar: While I personally love the addition of red wine vinegar, you can also use balsamic vinegar or even apple cider vinegar.
Serving suggestions:
- Serve chilled or at room temperature.
- Pair with grilled chicken, fish, or vegetables.
- Use as a filling for wraps or sandwiches.
- Enjoy as a light and refreshing lunch on its own.
This recipe is more than just a salad; it's a testament to the simple joy of fresh ingredients and flavorful combinations. It’s a recipe that embodies the spirit of summer, bringing with it a sense of lightness, ease, and pure deliciousness. I hope you enjoy it as much as I do!
