This refreshing and flavorful White Bean and Tomato Salad will
have you hooked on cooking beans from
scratch! Dried beans produce a firmer
texture than the canned variety and
can be soaked in advance for easy prep.
Makes
about 6 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Combine beans and water in a small
Dutch oven so beans are covered by
2 inches. Let stand for 8 hours; drain.
Combine beans, 1 teaspoon salt,
and water so beans are covered by
2 inches and bring to a boil over
medium-high heat in a Dutch oven.
Reduce heat to low, and simmer until
tender, about 1 hour. Drain, and rinse
under cold running water to stop the
cooking process.
Combine red onion and vinegar in a
large bowl; let stand for 30 minutes.
Add beans, tomatoes, oil, rosemary,
garlic, pepper, and remaining
1¼ teaspoons salt. Sprinkle with
ricotta salata just before serving.
