Summer White Bean Salad

Jill Melton
  • Yield: 4 to 6 servings


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

Nutritional Info *per serving

  • Calories 457
  • Fat 15g
  • Cholesterol 0mg
  • Sodium 314mg
  • Carbohydrate 60g
  • Fiber 15g
  • Protein 22g
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