Sunday, June 22, 2014

Summer White Bean Salad with Roasted Cherry Tomatoes

White Bean Salad with Roasted Cherry Tomatoes
For the last 9 nine days I’ve been eating lots of garlic which means I probably stink! Having said that, I see no end to it as I spend quiet days in the country, people at a distance and I don’t offend. Once heading back to the city next week I’m sure to cut back as riding public transportation in NYC can be too close for comfort. So on with more garlic.  
In addition to roasted red pepper, baba ganoush, pizza and the many other dishes I’ve topped on fresh bread this week, I’m adding another to be enjoyed on a crostini or by itself, what ever you decide it’s wonderful. This salad uses home cooked cannellini beans but canned are fine too, just a few ingredients and it’s a light summer salad. I used parsley in the dish but basil would be great too.

Fresh made or 1 can cannellini beans drained
1 pint cherry tomatoes rinsed and halved
1-2 cloves garlic minced
2 tbsp cold pressed extra virgin olive oil
2 tbsp capers or black olives pitted and sliced
Handful fresh chopped parsley or basil
Sea salt to taste
½ lemon juice

Pre heat oven to 400
Toss the tomatoes, oil and garlic in a bowl and place on parchment lined baking sheet.
Roast for 15 minutes.

Add beans to a bowl, add the capers, lemon juice, parsley and toss, add the roasted tomatoes and mix lightly. Season with more sea salt if necessary.


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