Mexican White Bean Roasted Tomato Salad Recipes

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ROASTED TOMATO SALAD



Roasted Tomato Salad image

A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance.

Provided by PetsRus

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 large nice sweet tomatoes
12 leaves basil
2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
more fresh basil leaf
black olives, both to personal taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
  • Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
  • Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
  • Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
  • Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
  • To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
  • Have some nice crusty bread on the side.
  • Scatter over more basil and the black olives.

DILLED WHITE BEAN AND GRAPE TOMATO SALAD



Dilled White Bean and Grape Tomato Salad image

From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days.

Provided by NurseJaney

Categories     Beans

Time 1h10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans cannellini beans, rinsed and drained
2 1/2 cups grape tomatoes, halved
2/3 cup red onion, diced
1/4 cup fresh dill, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves, minced
salt
pepper

Steps:

  • Toss all ingredients in a large bowl.
  • Season with salt and pepper.
  • Let marinate at room temperature for 1 hour.
  • Cover and chill.
  • Return to room temperature before serving.
  • Cooking time is marinating time.

Nutrition Facts : Calories 222.5, Fat 10, SaturatedFat 1.5, Sodium 424.6, Carbohydrate 25.9, Fiber 8.6, Sugar 5.6, Protein 8.3

WHITE BEAN AND CHERRY TOMATO SALAD



White Bean and Cherry Tomato Salad image

This terrific salad is a good side dish for a BBQ, potluck or picnic. This makes a sizable amount but it's easy to cut in half.

Provided by Hey Jude

Categories     Beans

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb small white beans, rinsed and drained
1 teaspoon salt
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
4 dashes Tabasco sauce
1/3 cup salad oil
2 tablespoons chopped fresh basil leaves
1 1/2 teaspoons chopped fresh mint leaves
3 tablespoons chopped parsley
3 tablespoons green onions (including tops)
1 clove garlic, minced
salt and pepper
2 cups cherry tomatoes, halved
mint sprig

Steps:

  • In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
  • Add beans and cook, uncovered, for 2 minutes.
  • Remove from heat, cover and let stand for 1 hour.
  • Drain beans, discarding water.
  • In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
  • Drain and set aside.
  • In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
  • In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
  • Mix in dressing and season to taste with salt and pepper.
  • Cover and refrigerate for at least 6 hours or for up to a day.
  • To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.

MEXICAN WHITE BEAN & ROASTED TOMATO SALAD



Mexican White Bean & Roasted Tomato Salad image

If you like roasted tomatoes and bean you will love this salad. Serve it as the main dinner dish or as a side dish. It will serve 4 as the main dish or 8 as a side dish

Provided by Bergy

Categories     One Dish Meal

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 9

1 large red onion, cut into 3/4 inch chunks
2 1/2 teaspoons olive oil
2 tablespoons balsamic vinegar
14 firm roma tomatoes, cut in half lengthwise
salt
3 (15 ounce) cans canned cannellini (white beans)
2 tablespoons fresh thyme, chopped (fresh is best) or 2 teaspoons dried thyme (fresh is best)
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
pepper

Steps:

  • Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
  • Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
  • Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
  • Switch positions of the pans halfway through the baking.
  • Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
  • Strain the beans over a bowl and reserve the liquid.
  • Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
  • Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
  • Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
  • Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
  • Serve warm or at room temperature.
  • Drizzle the balsamic vinegar over the salad and then serve.

Nutrition Facts : Calories 451.1, Fat 4.2, SaturatedFat 0.7, Sodium 30.4, Carbohydrate 81.2, Fiber 18.7, Sugar 9.4, Protein 25.6

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