Summer White Bean Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

Cooked dried white beans are a great base for a summer salad of tomatoes and bell peppers.

Serves: 4 Save

Ingredients (11)

  • 1 (16-ounce) bag dried white beans
  • Fresh herb sprigs
  • 1 garlic clove, chopped
  • 1 pint cherry tomatoes, quartered
  • 2 orange or red bell peppers, roasted and chopped
  • 1/2 cup fresh basil, chopped
  • 3 tablespoon sherry wine
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon coarse salt
  • Black pepper

Directions

  1. Cook the beans in water to cover with fresh thyme, oregano, or parsley and garlic. Drain and let cool. Combine about 3/4 of the beans, and remaining ingredients and toss well. Save remaining beans for another use.

Winter Jewel French 75

The Bar

Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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