Tomato and White Bean Salad
Source: Naomi Webb, Foodwise Staff
Recipe Type: Salads | Seasons: Summer
The only thing that could improve a classic summer salad like this is to use the finest farmers market tomatoes you can find!
Serves 8
INGREDIENTS
6 large tomatoes, cut into wedges or chunks
2 cups cooked white beans
4 small summer squash
½ cup sliced red onion
¼ cup basil or parsley leaves
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
1 garlic clove, grated
Salt and pepper to taste
PREPARATION
- Slice summer squash into half moons and roast in a 400-degree oven until tender-crisp, about 8-10 minutes. Let cool completely.
- In a small bowl, whisk together dressing ingredients. Set aside.
- Gently toss salad ingredients, including the cooled zucchini, with the salad dressing.
- Let sit in the refrigerator for 20-30 minutes before serving
