Mexican White Bean Roasted Tomato Salad Food

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

WHITE BEAN TOMATO SALAD

Steps:

• Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

DILLED WHITE BEAN AND GRAPE TOMATO SALAD

Steps:

• Toss all ingredients in a large bowl.
• Season with salt and pepper.
• Let marinate at room temperature for 1 hour.
• Cover and chill.
• Return to room temperature before serving.
• Cooking time is marinating time.

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

MOZZARELLA, TOMATO, & WHITE BEAN SALAD

Steps:

• Cut up the cheese and tomatoes if nessary.
• Rinse the beans In cold water very well, carefully drain.
• Place these ingredients in a bowl with some of the basil.
• (save some for garnish) Whip together dressing ingredients.
• add to bowl blend with care not to break up the beans.
• Taste and add more seasoning if necessary.
• Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
• Spot basil around for garnish.
• A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

MEXICAN WHITE BEAN & ROASTED TOMATO SALAD

Steps:

• Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
• Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
• Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
• Switch positions of the pans halfway through the baking.
• Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
• Strain the beans over a bowl and reserve the liquid.
• Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
• Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
• Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
• Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
• Serve warm or at room temperature.
• Drizzle the balsamic vinegar over the salad and then serve.