White Bean and Tomato Salad
I’ve been making several dishes this week with white navy beans (“kuru fasulye” in Turkish, which actually translates to haricot beans in English). This recipe for Summer White Bean and Tomato Salad is one of the lightest and is perfect for a hot summer day. It’s so quick to make once the beans have been cooked.
I soak the beans for at least half the day and then boil them in a large pot and they cook really fast that way in comparison to other beans. They’re usually done in under an hour (2 -3 cups dried beans). Of course you can find cooked beans in the grocery stores and that’s even faster for you.
To the beans, I simply add fresh and juicy tomatoes (they help to create a really nice juice with the olive oil), fresh parsley, salt and pepper and olive oil. All of this is to taste, because we all have preferences for salt and pepper. I’m a bit generous with salt and olive oil and even sometimes the black pepper, too. You can do as much or as little as you like.
To serve this dish, it’s pretty versatile. It’s delish on top of salad greens or as a side dish to meat or fish (especially fish since it’s so light- in that case I might add a little fresh minced garlic to the beans). By itself it’s also delicious with some rustic bread dipped into the olive oil of the salad.
I really hope you’ll try it because it’s not only simple and easy to make, it’s also full of healthy ingredients and protein, which is great for vegans and vegetarians.
- 2-3 cups cooked white navy beans
- 2 large and juicy tomatoes, diced
- 1/3 cup extra virgin olive oil, or to taste
- 1 1/2 teaspoon sea salt, or to taste
- 2 teaspoons ground black pepper, or to taste
- 2 tablespoons freshly chopped flat leaf parsley, or to taste
- To a medium-size bowl, combine all the ingredients gently, stirring to combine everything thoroughly. Keep at room temperature until serving, as tomatoes become soggy when refrigerated.