Best 8 White Bean Salad With Carrots And Tomatoes Recipes

Seeking a culinary delight that harmonizes flavors and textures? Look no further than the tantalizing white bean salad with carrots and tomatoes. This vibrant salad not only captivates the eyes with its colorful display but also allures the taste buds with its symphony of flavors. Immerse yourself in the creamy indulgence of soft white beans, the refreshing crunch of crisp carrots, the juicy burst of sun-ripened tomatoes, and the harmonious blend of herbs and seasonings. Let's embark on a delectable journey to explore the culinary secrets behind this irresistible white bean salad.

Here are our top 8 tried and tested recipes!

WHITE BEAN SALAD WITH CARROTS AND TOMATOES

White Bean Salad with Carrots and Tomatoes image

Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 cup dried white beans, such as navy
2 medium carrots, peeled and cut into 1/4-inch dice
1 small red onion, finely chopped
1 cup grape tomatoes, halved lengthwise
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 cup red wine vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

Put beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
Transfer beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
Add carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss vinaigrette with bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

WHITE BEANS WITH CARROTS AND ROASTED GARLIC

White Beans With Carrots and Roasted Garlic image

Provided by Molly O'Neill

Categories one pot, side dish

Time 1h25m

Yield Four servings

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 cup Great Northern beans, soaked overnight and drained
7 cups water
1 large sprig fresh rosemary
2 large sprigs fresh thyme
1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
8 cloves roasted garlic, peeled
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 875 milligrams, Sugar 4 grams

WHITE BEAN-AND-TOMATO SALAD

White Bean-and-Tomato Salad image

To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5m

Number Of Ingredients 6

Ingredients

1 can (14 ounces) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
To store, refrigerate up to 1 day.

Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 3 g

MOOSEWOOD WHITE BEAN AND TOMATO SALAD

Moosewood White Bean and Tomato Salad image

This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like.

Provided by death_by_parsnip

Categories Beans

Time 10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans kidney beans, drained
2 garlic cloves, minced
1/4 cup red onion, minced
6 celery ribs, with leaves sliced (optional)
1 lemon, juice of
2 tablespoons olive oil
1 tablespoon fresh basil or 1 teaspoon dried basil
4 tomatoes, cubed or 2 (15 ounce) cans diced tomatoes, drained
1 tablespoon red wine vinegar (optional)
salt and pepper, to taste

Steps:

Combine all ingredients in a bowl. Serve at room temperature.

Nutrition Facts : Calories 179.9, Fat 5.5, SaturatedFat 0.8, Sodium 424.6, Carbohydrate 25.3, Fiber 8.7, Sugar 5.3, Protein 8.3

WHITE BEAN, SAGE AND TOMATO SALAD

White Bean, Sage And Tomato Salad image

Provided by Moira Hodgson

Categories salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 pound dried white beans
1 teaspoon mustard
About 1 tablespoon white-wine vinegar
About 1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/2 cup fresh sage leaves
6 plum tomatoes
1/2 red onion, chopped

Steps:

Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams

WHITE BEAN TOMATO SALAD

White Bean Tomato Salad image

This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup finely chopped onion
1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

CARROT BEAN SALAD

Carrot Bean Salad image

"My husband and I spend most summer days working in our gardens, so I like dinner dishes that are healthy and easy," explains Virginia Arendt of Green Bay, Wisconsin. "I created this salad when cilantro was taking over our herb garden."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups thinly sliced carrots
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup thinly sliced celery
2 tablespoons lemon juice
2 teaspoons olive oil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup minced fresh cilantro

Steps:

Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain carrots and add to bean mixture., In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro.

Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

MOZZARELLA, TOMATO, & WHITE BEAN SALAD

Mozzarella, Tomato, & White Bean Salad image

Nice bean salad. A quick side dish to bring to a summer barbecue or party. I prefer the grape tomatoes but any favorite kind of yours will be nice.

Provided by Catcooks123

Categories Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can white kidney beans
8 ounces low fat mozzarella, cut in small cubes
8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
8 leaves cut up fresh basil
lettuce
1/3 cup olive oil
2 tablespoons balsamic vinegar
Lawry's Seasoned Salt
fresh ground pepper

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.

Nutrition Facts : Calories 419.2, Fat 27.9, SaturatedFat 8.4, Cholesterol 36.4, Sodium 693.2, Carbohydrate 22.3, Fiber 6.9, Sugar 5.9, Protein 20.4

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have canned white beans, you can cook your own. Simply soak 1 cup of dried white beans overnight, then drain and rinse them. Add the beans to a pot with 3 cups of water and a bay leaf. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
If you like, you can add other vegetables to this salad, such as diced cucumber, bell pepper, or celery.
For a more flavorful dressing, use a combination of olive oil and vinegar. You can also add a bit of Dijon mustard or chopped fresh herbs.
Serve this salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

This white bean salad with carrots and tomatoes is a healthy and delicious side dish that is perfect for summer picnics or potlucks. It is also a great way to use up leftover white beans. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a light and refreshing salad, give this one a try.