Mexican White Bean & Roasted Tomato Salad
Cook Time: 1 hour and 10 minutes
Prep Time: 15 minutes
Total Time: 1 hour and 25 minutes
Description:
If you’re a fan of the rich, smoky flavor of roasted tomatoes combined with hearty beans, this Mexican-inspired salad is sure to tantalize your taste buds. Whether you’re seeking a satisfying main dish or a flavorful side, this recipe fits the bill perfectly. With enough to serve a family of four as a main course or eight as a side dish, it’s a versatile addition to any menu.
Recipe Category: One Dish Meal
Keywords: Lunch/Snacks, Beans, Fruit, Vegetable, Mexican, Vegan, Low Cholesterol, Healthy, Free Of…, Weeknight, Oven, < 4 Hours, Easy
Ingredients:
- 1 red onion
- 2 1/2 tablespoons olive oil
- 2 roma tomatoes
- 14 ounces canned cannellini beans
- 3 sprigs fresh thyme
- 2 teaspoons dried thyme
- 2 tablespoons fresh basil
- 2 teaspoons dried basil
- Salt
- Pepper
Nutritional Information (per serving):
- Calories: 451.1
- Fat Content: 4.2g
- Saturated Fat Content: 0.7g
- Cholesterol Content: 0mg
- Sodium Content: 30.4mg
- Carbohydrate Content: 81.2g
- Fiber Content: 18.7g
- Sugar Content: 9.4g
- Protein Content: 25.6g
Aggregated Rating: 4 stars
Review Count: 2
Recipe Instructions:
- Lightly oil a 10-inch square oven-proof pan and place the red onion in it. Drizzle 1/2 teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar over the onion.
- On a lightly oiled 9×13-inch baking sheet, arrange the roma tomatoes, cut side up. Rub the tomatoes with the remaining olive oil and sprinkle them with salt to taste. Alternatively, you can omit the salt if preferred.
- Preheat your oven to 475°F (245°C). Bake the onions for about 40 minutes and the tomatoes for about 1 hour, or until they are tender and slightly caramelized. Remember to switch the positions of the pans halfway through the baking process for even cooking.
- In a saucepan, combine the canned cannellini beans (including the liquid) and the fresh thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 3-4 minutes. Stir occasionally.
- Strain the beans over a bowl to separate them from the liquid, reserving the liquid for later use.
- Transfer the beans to a serving bowl and sprinkle the herbs from the strainer over them.
- Chop 8 tomato halves and add them to the beans along with the fresh basil and onions. Gently mix everything together.
- If desired, moisten the salad with a bit of the reserved bean water. Season to taste with salt and pepper.
- Arrange the remaining tomato halves around the edge of the serving bowl for a visually appealing presentation.
- Serve the salad warm or at room temperature.
- Just before serving, drizzle balsamic vinegar over the salad for an extra burst of flavor.
This Mexican White Bean & Roasted Tomato Salad is a delightful combination of savory roasted tomatoes, creamy cannellini beans, and aromatic herbs. It’s a nutritious and satisfying dish that’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or an impressive side dish for entertaining guests. Enjoy the vibrant flavors of Mexico in every bite!
