Italian recipes
Roasted tomato and white bean salad
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60 min
Serves 8
Ingredients
- For the salad For the salad
- 2 cup dried cannellini beans or 1 Kg canned beans (2.2 lb) 480 ml dried cannellini beans or 1 Kg canned beans (2.2 lb)
- 6 large tomatoes, quartered 6 large tomatoes, quartered
- 3 tbsp olive oil 44 ml olive oil
- 1/2 tsp freshly ground black pepper 2.5 ml freshly ground black pepper
- 1 3/4 cup seeded and halved black Kalamata olives (210g; or similar) 420 ml seeded and halved black Kalamata olives (210g; or similar)
- 1 tbsp finely grated lemon rind 15 ml finely grated lemon rind
- 1/4 cup fresh basil leaves 60 ml fresh basil leaves
- For the dressing For the dressing
- 3 tbsp olive oil 44 ml olive oil
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1/3 (80 ml) fresh lemon juice 1/3 (80 ml) fresh lemon juice
- 1 tsp sugar 4.9 ml sugar
Method
Prepare the canellini beans
If using dried cannellini beans, soak the in cold water, covered, overnight. Drain the following day, add more water and cook for 45 minutes, until soft. Drain again, rinse in cold water and set aside to cool.
If using canned cannellini beans, rinse in lots of cold water and set aside.
Roast the tomatoes
Place the tomatoes in a baking dish lined with aluminum foil, drizle the the olive oil, sprinkle with the black pepper and bake, uncovered in a very hot oven (425 F, 220 C) for about 30 minutes. When ready, move onto a plate and let cool.
Make the dressing
While the tomatoes are roasting, make the dressing by combining the olive oil, garlic, lemon juice and sugar into a blender and processing until well incorporated.
Assemble the salad
Place the beans and tomatoes in a large bowl. Add the lemon rind, fresh basil leaves and black olives and pour over the dressing. Toss well and serve.
If using dried cannellini beans, soak the in cold water, covered, overnight. Drain the following day, add more water and cook for 45 minutes, until soft. Drain again, rinse in cold water and set aside to cool.
If using canned cannellini beans, rinse in lots of cold water and set aside.
Roast the tomatoes
Place the tomatoes in a baking dish lined with aluminum foil, drizle the the olive oil, sprinkle with the black pepper and bake, uncovered in a very hot oven (425 F, 220 C) for about 30 minutes. When ready, move onto a plate and let cool.
Make the dressing
While the tomatoes are roasting, make the dressing by combining the olive oil, garlic, lemon juice and sugar into a blender and processing until well incorporated.
Assemble the salad
Place the beans and tomatoes in a large bowl. Add the lemon rind, fresh basil leaves and black olives and pour over the dressing. Toss well and serve.
Cook's notes
This recipe contains 12g of fat per serving.
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