White Bean Salad with Carrots and Tomatoes

Name: White Bean Salad with Carrots and Tomatoes
Yield: serves 4 to 6
Ingredients: 1 cup dried white beans, such as navy; 2 medium carrots, peeled and cut into 1/4-inch dice; 1 small red onion, finely chopped; 1 cup grape tomatoes, halved lengthwise; 1 tablespoon finely chopped fresh flat-leaf parsley; 1/4 cup red-wine vinegar; 1 tablespoon fresh thyme, chopped; 1/2 teaspoon sugar; 3 tablespoons olive oil; Coarse salt and freshly ground pepper

January 26, 2012

Recipe information

Yield
serves 4 to 6

Ingredients

1 cup dried white beans, such as navy

2 medium carrots, peeled and cut into 1/4-inch dice

1 small red onion, finely chopped

1 cup grape tomatoes, halved lengthwise

1 tablespoon finely chopped fresh flat-leaf parsley

1/4 cup red-wine vinegar

1 tablespoon fresh thyme, chopped

1/2 teaspoon sugar

3 tablespoons olive oil

Coarse salt and freshly ground pepper

Preparation

Step 1
Put the beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
Step 2
Transfer the beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
Step 3
Add the carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together the vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss the vinaigrette with the bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Tex-Mex American Navy Bean Bean and Legume Vegetable Carrot Root Vegetable Red Onion Onion Grape Tomato Tomato Starter Side Dinner Brunch Vegan Vegetarian Dairy Free Gluten Free Nut Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes