↞ recipe box start page
Category: Bean salads
Prep Time: Cook Time: Total Time:
Ingredients
1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)
1 teaspoon salt, divided
1/2 cup minced red onion
1/4 cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
1/2 teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced
Preparation
If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes"they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
Makes 8 servings.
Tips & Notes
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.
Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
view more member recipes
Bean & Tomato Salad with Honey Vinaigrette
Category: Bean salads
Prep Time: Cook Time: Total Time:
Ingredients
1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)
1 teaspoon salt, divided
1/2 cup minced red onion
1/4 cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
1/2 teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced
Preparation
If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes"they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
Makes 8 servings.
Tips & Notes
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.
Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tomato Salad With Basil-honey Vinaigrette
by sgre52160
4 tbsp balsamic vinegar 1 tbsp honey 1/2 tsp salt 3/4 cup olive oil 1/2 cup chopped fresh basil leaves 3-4 tomatoes sliced and layered in serving platter In a small bowl whisk together the vin
by sgre52160
4 tbsp balsamic vinegar 1 tbsp honey 1/2 tsp salt 3/4 cup olive oil 1/2 cup chopped fresh basil leaves 3-4 tomatoes sliced and layered in serving platter In a small bowl whisk together the vin
French Bean Salad With Garlic-bacon Vinaigrette
by sgre52160
4 cups fresh green beans, trimmed Dressing 5 strips sliced smoked bacon 1/2 cup olive oil 1 tbsp garlic, chopped 1 tbsp shallots, chopped 1 tbsp fresh thyme, chopped 1 tbsp fresh tarragon, ch
by sgre52160
4 cups fresh green beans, trimmed Dressing 5 strips sliced smoked bacon 1/2 cup olive oil 1 tbsp garlic, chopped 1 tbsp shallots, chopped 1 tbsp fresh thyme, chopped 1 tbsp fresh tarragon, ch
Tortellini Spinach Salad With Balsamic-tomato Vinaigrette
by sgre52160
Salad: 20 oz pkg refrigerated cheese tortellini 1 (14.5 oz) can quartered artichokes 1 (9 oz) bag fresh baby spinach 1 (3 oz) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and draine
by sgre52160
Salad: 20 oz pkg refrigerated cheese tortellini 1 (14.5 oz) can quartered artichokes 1 (9 oz) bag fresh baby spinach 1 (3 oz) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and draine
Fusilli Salad With Salami And Sun-dried Tomato Vinaigrette
by sgre52160
6 tbsp extra-virgin olive oil 1 (8-oz) jar oil-packed sun-dried tomatoes, drained, patted dry, and minced 2 tbsp red wine vinegar 1 tbsp fresh lemon juice 1 clove garlic, minced 1 lb fusilli 8
by sgre52160
6 tbsp extra-virgin olive oil 1 (8-oz) jar oil-packed sun-dried tomatoes, drained, patted dry, and minced 2 tbsp red wine vinegar 1 tbsp fresh lemon juice 1 clove garlic, minced 1 lb fusilli 8
Fingerling Potato Salad With Honey-thyme Vinaigrette
by ICOOK2
1-1/2 pounds white or yellow fingerling potatoes 1 tsp. kosher salt 8 oz. fresh haricots verts or tender young green beans 3 cups water 1/4 cup cider vinegar 1 medium shallot, ha
by ICOOK2
1-1/2 pounds white or yellow fingerling potatoes 1 tsp. kosher salt 8 oz. fresh haricots verts or tender young green beans 3 cups water 1/4 cup cider vinegar 1 medium shallot, ha
view more member recipes
related CDKitchen recipes
Caprese Salad With Lemon Vinaigrette
Seared Shrimp with White Beans and Tangerine
Grilled Shrimp With Southwestern Black Bean Salad
Whole Grilled Bass with Fennel and Orange Basil Vinaigrette
Asian Salad With Sweet And Sour Vinaigrette
Bean Sprout Salad (Kong Namul)
Honey Vinaigrette Salad Dressing
Baby Spinach, Arugula And Toasted Walnut Salad With Golden Raisin Vinaigrette
Mediterranean Watermelon Salad
Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette, and Roquefort
Recipe Quick Jump