Summer White Bean Salad

  • Yield 4 to 6 servings

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

Jill Melton


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 tablespoons sherry wine
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon coarse salt
Black pepper


  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.



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